Ingredients for Bulgur Stuffed Cabbage
- Green Cabbage
- 1/2 cup chopped fresh parsley
- 1 cup chopped onion
- Celery Ribs
- Italian Seasoning
- 2 cloves minced garlic
- 2 tablespoons olive oil
- Tomato Sauce
- Water
- 1 1/2 cups bulgur
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How to Make Bulgur Stuffed Cabbage
- Core a medium-sized green cabbage (about 2 lbs) and steam until leaves are tender and easily separate (approximately 20-25 minutes).
- While the cabbage steams, prepare the filling: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 cup chopped onion, 1/2 cup chopped celery, and 2 cloves minced garlic. Saute until softened, about 5 minutes.
- Stir in 1/2 cup chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more.
- Add 1 (15-ounce) can of tomato sauce, 1 (15-ounce) can diced tomatoes (undrained), 4 cups water, and 1 1/2 cups bulgur. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until bulgur is tender and liquid is absorbed.
- Preheat oven to 375°F (190°C).
- To assemble the cabbage rolls, place a generous spoonful of the bulgur mixture onto the center of each cabbage leaf. Roll up tightly, tucking in the sides.
- Place the stuffed cabbage rolls seam-down in a large baking dish (9x13 inch).
- In a bowl, combine 1 (8-ounce) can of tomato sauce with 1/2 cup water. Pour over the cabbage rolls, ensuring they are mostly submerged.
- Bake for 30-40 minutes, or until the cabbage is tender and heated through.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
49g
Fat
2g
Carbs
25g
