Bulgur-Stuffed Cabbage Rolls

Created 30 Oct 2012 17:01, Updated 31 Oct 2012 17:19

Bulgur-Stuffed Cabbage Rolls

From Reader's Digest Live-Longer Cookbook

(Note: the recipe called for bulgur, but we don't use bulgur. I have substituted both quinoa and coucous to great effect. Substitute the same amount and cook according to directions.

1/2 c uncooked bulgur (or substitute quinoa or couscous)
1 head cabbage with tough outer leaves removed
1 T olive or canola oil
1 medium onion diced (1 cup)
1 small red pepper, diced (1 cup)
4 ounces mushrooms, sliced (1 1/4 cups)
1 small zucchini, quartered and diced (1 cup)
1 1/2 tsp dried basil
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper, or to taste
1 egg white
2 tsp lemon juice
1 1/2 cups shredded Monterey Jack or mozzarella cheese*
1/8 tsp hot red pepper sauce, or to taste
1 can tomato sauce

Cook grain according to package instructions. Meanwhile, bring a pot of unsalted water to a boil and place head of cabbage in water for 2 minutes. Remove from the water and cut off 4 leaves at the core. Repeat twice more, removing 10-12 leaves altogether. Return the leaves to the boiling water and cook for 4 more minutes, or until crisp-tender. Drain, rinse under cold water to stop the cooking, and pat dry.

Heat the oil in a skillet over moderate heat. Add the onion, red pepper, and mushrooms and saute for 5 minutes. Stir in the zucchini, basil, salt, thyme, and black pepper. Partially cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft and the liquid has evaporated. Stir in the bulgur. In a small bowl, beat the egg white with the lemon juice and add to the bulgur-vegetable mixture. Stir in 1 cup of the cheese.

Preheat the oven to 400 degrees F. Lightly grease a baking dish. Spoon 1/4 cup of the bulgur mixture into the center of a cabbage leaf. Fold the sides of the leaf to the center, then roll up the leaf and place, seam side down, in the prepared baking dish. Repeat with remaining leaves and filling.

Stir the red pepper sauce into the tomato sauce and spoon over the cabbage rolls. Sprinkle remaining cheese over the top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake 10 minutes more or until the cheese is golden and bubbling. (Or leave uncovered and bake about a half hour until bubbly and done-looking, which works just as well.) Serves 4.

*I substituted 1.5 oz of Parmesan, with 1 oz stirred in and 1/2 oz sprinkled over top. It worked well!

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