Alternative Cabbage Rolls
Ingredients
Cabbage leaves
1 each head cabbage
water, to poach
1 pinch salt
Filling
1 C. bulgur
1 3/4 C. boiling water
1/2 C. pine nuts, toasted, ground
1 Tbsp. oil
1 large onion, finely diced
3 each garlic cloves, minced
1 large carrot, finely diced
1 tsp. thyme
1 Tbsp. basil
2 tsp. sweet Hungarian paprika
2 Tbsp. soy sauce
black pepper, to taste
Sauce
4 large tomatoes
2 each garlic cloves
1 tsp. basil
1 Tbsp. parsley
1 pinch oregano
1/2 C. water
Cooking Instructions
Bring water and 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 and 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 and pour boiling water over. Fluff with a fork and 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. Sauté the onion, garlic and 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 and the paprika and sauté for a few minutes longer. Mix in the soy sauce and cook for another minute. Remove from the heat and mix into the prepared bulgur pine nut mixture. Stir well, grind in black pepper and check the seasoning. Place an eighth of the filling on each cabbage leaf and 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 and puree into a light sauce. Pour over the cabbage rolls. Cover with foil and bake in a preheated oven at 350 degrees for 40 minutes. Serve over rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)