Alternative Cabbage Rolls Recipe




Alternative Cabbage Rolls Ingredients


CABBAGE LEAVES

1 each head cabbage
1 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
1 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

A Recipe for
Alternative Cabbage Rolls

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


This Recipe for Alternative Cabbage Rolls is one of thousands in the Recipes-to-go Bread Cookbook.


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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Alternative Cabbage Rolls

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.







Alternative Cabbage Rolls Directions

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

Serves: 8

 

 

 

 

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