Alternative Cabbage Rolls
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Alternative Cabbage Rolls
  Cabbage    Rolls    Vegetarian  
Last updated 6/12/2012 1:02:56 AM. Recipe ID 26602. Report a problem with this recipe.
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      Title: Alternative cabbage rolls
 Categories: Main dish, Vegetarian, Mark's
      Yield: 8 Rolls
-----------------------CABBAGE LEAVES----------------------------
      1 ea Head cabbage
           Water, to poach
      1 pn Salt

      1 c  Bulgur
  1 3/4 c  Boiling water
    1/2 c  Pine nuts, toasted, ground
      1 tb Oil
      1 lg Onion, finely diced
      3 ea Garlic cloves, minced
      1 lg Carrot, finely diced
      1 ts Thyme
      1 tb Basil
      2 ts Sweet Hungarian paprika
      2 tb Soy sauce
           Black pepper, to taste

      4 lg Tomatoes
      2 ea Garlic cloves
      1 ts Basil
      1 tb Parsley
      1 pn Oregano
    1/2 c  Water
  Bring water & salt to a boil in a pot large enough to hold the whole
  head of cabbage.  When it boils, place the whole cabbage in the pot &
  poach it until the outer leaves can be pulled away without tearing.
  Set aside 8 large leaves with no holes in them.
  Place bulgur in a bowl & pour boiling water over.  Fluff with a fork
  & set aside until all the water has been absorbed.  Fluff
  occasionally. When the water has been absorbed, mix in the ground
  pine nuts.
  Heat oil in a skillet.  Saute the onion, garlic & carrots over a low
  heat for about 5 minutes.  Be careful not to overcook the vegetables,
  but you do need them to be soft.  Stir in the herbs & the paprika &
  saute for a few minutes longer.  Mix in the soy sauce & cook for
  another minute. Remove from the heat & mix into the prepared
  bulgur-pine nut mixture. Stir well, grind in black pepper & check the
  Place an eighth of the filling on each cabbage leaf & roll up,
  folding in the sides as you roll, ensuring that you have a tight
  roll. Transfer to a large baking dish, lightly oiled.
  Put all the sauce ingredients in a food processor & puree into a light
  sauce.  Pour over the cabbage rolls.  Cover with foil & bake in a
  preheated oven at 350F for 40 minutes.  Serve over rice.

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Recipe ID 26602 (Apr 03, 2005)

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