|
 |
 |
 |
 |
|
|
|
Alternative Cabbage Rollsmain dish, vegetarian ----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 tablespoon oil 1 large onion, finely diced 3 each garlic cloves, minced 1 large carrot, finely diced 1 teaspoon thyme 1 tablespoon basil 2 teaspoon sweet hungarian paprika 2 tablespoon soy sauce 1 black pepper, to taste ----SAUCE---- 4 large tomatoes 2 each garlic cloves 1 teaspoon basil 1 tablespoon 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
|
|
 
 |
|
|
|
