| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Cabbage |
| 1 |
c |
Parsley; finely chopped |
| 2 |
|
Onions; chopped |
| 4 |
|
Stalks celery; chopped |
| 1/4 |
ts |
Italian seasoning |
| 1/2 |
ts |
Garlic; minced |
| 30 |
oz |
Tomato sauce |
| 4 |
c |
Water |
| 2 |
c |
Bulgur |
| 8 |
oz |
Tomato sauce |
| 1/2 |
c |
Water |
INSTRUCTIONS
Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Sauté 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. Sources: Retrieved from:
Jewish Food Recipe Archives http://www.eskimo.com/%7Ejefffree/recipes/
Posted by: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Serving
Size : 8
Posted to Digest eat-lf.v096.n170
Date: Sat, 28 Sep 1996 20:17:17 -0600
From: "Robin Goldberg Isaacs" <isaacs@rmi.net>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”