July 6, 2009

Cabbage Rolls!

Not as complicated as they look and so Yummy! My husband just kept eating them and eating them and eating them... (I used couscous instead of Bulgar, brown rice would probably be good as well)

Bulgar Stuffed Cabbage

½ cup cooked bulgar or Couscous

1 head cabbage (remove tough outer leaves)

2 tsp olive oil

1 red onion, chopped

1 red pepper, chopped

4 oz sliced mushrooms (optional)

1 zucchini (sliced)

½ tsp basil

½ tsp salt

¼ tsp thyme

¼ tsp pepper

1 egg white

2 tsps lemon juice

1 can 8oz tomato sauce

Serve with Rye bread and Green Salad

Prep 25 minutes, cooking 1 hour

Serves 4 Adults

  1. Cook couscous or bulgar and set aside
  2. Place cabbage in boiling water for about two minutes, then remove four leaves, repeat until you have 12 leaves
  3. Heat oil in skillet over moderate heat and sauté onion, red pepper, and mushrooms, sauté 5 min
  4. Stir in zucchini and cook for a few more minutes, until tender
  5. Remove from heat add to couscous, stir in lemon juice and egg white
  6. Stuff each cabbage leave like a burrito with the filling
  7. Preheat oven to 400 degrees. Place rolls in baking dish, then spread tomato paste along top.
  8. Cover with aluminum foil and cook 25 min, remove foil and cook 10 more minutes

P.S. The leftover cabbage was really good in stir-fry the next day.

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