Recipe for Alternative Cabbage Rolls
Vegan

ALTERNATIVE CABBAGE ROLLS

    Yield: 8 rolls

    Cabbage Leaves
    1 ea Head cabbage
    Water, to poach
    1 pinch Salt

    Filling
    1 cup Bulgur
    1 3/4 cup Boiling water
    1/2 cup Pine nuts, toasted, ground
    1 tbsp Oil
    1 lg Onion, finely diced
    3 ea Garlic cloves, minced
    1 lg Carrot, finely diced
    1 tsp Thyme
    1 tbsp Basil
    2 tsp Sweet Hungarian paprika
    2 tbsp Soy sauce
    Black pepper, to taste

    Sauce
    4 lg Tomatoes
    2 ea Garlic cloves
    1 tsp Basil
    1 tbsp Parsley
    1 pinch Oregano
    1/2 cup Water

    Bring water & 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 & 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 & pour boiling water over. Fluff with a fork & 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. Saute the onion, garlic & 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 & the paprika & saute for a few minutes longer. Mix in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mixture. Stir well, grind in black pepper & check the seasoning.

    Place an eighth of the filling on each cabbage leaf & 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 & puree into a light sauce. Pour over the cabbage rolls. Cover with foil & bake in a preheated oven at 350F for 40 minutes. Serve over rice.

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