Recipe for Alternative Cabbage Rolls


1 each head cabbage
1 water, to poach
1 pinch salt
1 cup bulgur
1 3/4 cup boiling water
1/2 cup pine nuts, toasted, ground
1 tablespoon oil
1 large onion, finely diced
3 each garlic cloves, minced
1 large carrot, finely diced
1 teaspoon thyme
1 tablespoon basil
2 teaspoon sweet hungarian paprika
2 tablespoon soy sauce
1 black pepper, to taste
4 large tomatoes
2 each garlic cloves
1 teaspoon basil
1 tablespoon 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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