How To Make Bulgur-Stuffed Cabbage Rolls
Savory cabbage leaves stuffed with a hearty bulgur filling, baked to perfection in tomato sauce.
Serves:
Ingredients
- 8-10 large cabbage leaves
- 1 cup bulgur wheat
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp olive oil
Instructions
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Preheat oven to 375°F.
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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.
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In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
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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.
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Cut off the hard stem of the cabbage leaves and blanch them in boiling water for 2-3 minutes or until pliable.
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Divide the filling among the cabbage leaves and roll them up tightly. Place each roll seam side down in a baking dish.
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Pour the canned tomatoes over the rolls, covering them completely.
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Cover the dish with foil and bake for 45 minutes.
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Remove foil and bake for an additional 15-20 minutes or until the tops are golden brown. Serve hot.
Nutrition
- Calories : 290kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 411mg
- Total Carbohydrates : 58g
- Dietary Fiber : 14g
- Sugar : 7g
- Protein : 12g
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