CABBAGE LEAVES
1 each head cabbage
1 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 large onion, finely diced
3 each garlic cloves, minced
1 large carrot, finely diced
1 tsp thyme
1 tbsp basil
2 tsp sweet hungarian paprika
2 tbsp soy sauce
1 black pepper, to taste
SAUCE
4 large tomatoes
2 each garlic cloves
1 tsp basil
1 tbsp parsley
1 pinch oregano
1/2 cup water
Directions
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.
Recipe by Mark Satterly
Servings: 8 rolls
Alternative Cabbage Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, at least as far back into recorded history as the early Egyptians, and maybe further still. However, sadly, these old recipes were just basic pictorial recipes for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times made use of a good variety of spices, including a few that will be familiar to modern cooks like bay, fennel and parsley. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in manuscripts on cooking, the majority of which are now in private libraries. The arrival of television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Alternative Cabbage Rolls recipe.
