Date: Tue, 25 Oct 94 07:52:00 EDT
From: "Von Balson, Kathleen" (VBalson@IT.jea.ci.jax.fl.us)
from my "Best of Vegetarian Times" collection.
Bulgur Stuffed Cabbage
1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water
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-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. 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 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.