From Vegetarian Times; Yield: 1 servings
Remove core from cabbage, place cabbage head in steamer and steam
until all leaves are soft and separate easily.
- 1 sm Head green cabbage
- 1 c Finely chopped parsley
- 2 Onions, chopped
- 4 Celery stalks, chopped
- 1/4 ts Italian seasoning
- 1/2 ts Minced garlic
- 2 15-oz cans tomato sauce
- 4 c Water
- 2 c Dry bulgur
- 1 8-oz can tomato sauce
- 1/2 c Water
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.