Bulgur-Stuffed Cabbage Rolls Recipe

Preheat oven to 375°F.

In a pot, bring 2 cups of water to a boil. Add bulgur and a pinch of salt, reduce heat to low and let cook for 20 minutes.

In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add the cooked bulgur to the pan, along with cinnamon, smoked paprika, oregano, and salt and pepper to taste. Mix well and let cook for 5 minutes.

Cut off the hard stem of the cabbage leaves and blanch them in boiling water for 2-3 minutes or until pliable.

Divide the filling among the cabbage leaves and roll them up tightly. Place each roll seam side down in a baking dish.

Pour the canned tomatoes over the rolls, covering them completely.

Cover the dish with foil and bake for 45 minutes.

Remove foil and bake for an additional 15-20 minutes or until the tops are golden brown. Serve hot.