Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
- 1 small head green cabbage
- 1 cup finely chopped parsley
- 2 onions, chopped
- 4 celery stalks, chopped
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon minced garlic
- 2 (15 ounces each) cans tomato sauce
- 4 cups water
- 2 cups dry bulgur
- 1 (8 ounces) can tomato sauce
- 1/2 cup water
Preparation:
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 degrees F. for about 30 minutes until cabbage is hot.
Yield: 4 to 6 servings
Recipe Source: Vegetarian Times Complete Cookbook by Lucy Moll (John Wiley & Sons)
Reprinted with permission.
