Alternative Cabbage Rolls Recipe
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Ingredients : Alternative Cabbage Rolls Recipe
CABBAGE LEAVES
1 each Head cabbage
Water, to poach
1 pinch Salt
FILLING
1 cup Bulgur
1 3/4 cup Boiling water
1/2 cup Pine nuts, toasted, ground
1 tbsp Oil
1 large Onion, finely diced
3 each Garlic cloves, minced
1 large Carrot, finely diced
1 tsp Thyme
1 tbsp Basil
2 tsp Sweet Hungarian paprika
2 tbsp Soy sauce
Black pepper, to taste
SAUCE
4 large Tomatoes
2 each Garlic cloves
1 tsp Basil
1 tbsp Parsley
1 pinch Oregano
1/2 cup 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
seasoning.
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.
Recipe by Mark Satterly
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