1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp italian seasoning
1/2 tsp minced garlic
2 15-oz cans tomato sauce
4 cup water
2 cup dry bulgur
1 8-oz can tomato sauce
1/2 cup water
Directions
Remove core from cabbage, place cabbage head in steamer and steam
until all leaves are soft and separate easily. Saute parsley, onions,
celery, seasoning, and garlic in oil substitute until onions are
soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur.
Cook about 1/2 hr. over medium heat, stirring occasionally, until
bulgur is tender. Remove from heat. To stuff cabbage leaves, place a
spoonful of mixture in center of each leaf. Starting at one side,
roll leaf up and fold ends under. Place in a deep baking pan. Mix the
8 oz can of tomato sauce with 1/2 cup water and pour over stuffed
cabbage leaves so they remain moist during baking. Bake at 375 for
about 30 min. until cabbage is hot.
From my "Best of Vegetarian Times" collection.
Posted by "Von Balson, Kathleen"
Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Bulgur Stuffed Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Moving on, we find a couple of interesting recipe books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of food on the menues of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new herbs and spices created an outbreak in books on cookery, most of which are now in private collections. During the next few hundred years, the families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it was during the 1800s that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing popular recipes of the day. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Bulgur Stuffed Cabbage recipe.
