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
Food historians have tracked the existance of recipes far back into the distant past, at least as far back as the Egyptians, and potentially, even further back. In practice though, in the main part, these old records were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there are two interesting books dating from the 1300s - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that is served today, but instead accounts of the types of meals on the menus of the rich and powerful. In the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new culinary innovations prompted a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of the West competed with each other to serve the best banquets, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the 1900s, recipe books are in high demand, due to higher levels of literacy, more spare time and being a little richer. The arrival of TV brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Bulgur Stuffed Cabbage recipe.
