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Title: Alternative Cabbage Rolls
Categories: Entree Vegetarian
Yield: 8 Rolls
| CABBAGE LEAVES | ||
| 1 | Head cabbage | |
| Water, to poach | ||
| 1 | pn | Salt |
| FILLING | ||
| 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 | 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 | ||
| SAUCE | ||
| 4 | lg | Tomatoes |
| 2 | 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 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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