Vegetable Stuffed Cabbage Leaves
|Bulgur||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Cabbage leaves||8 Large|
|Cooked mashed potatoes||1 Cup (16 tbs)|
|Frozen chopped broccoli||1 Cup (16 tbs), thawed|
|Frozen lima beans||1 Cup (16 tbs), thawed|
|Pesto||1⁄4 Cup (4 tbs) (Commercial)|
|Canned salt free stewed tomatoes with juice||2 Cup (32 tbs)|
|Shredded non fat mozzarella cheese||4 Ounce (1 Cup, Finely Shredded)|
Place the bulgur in a colander and rinse under cold running water.
Drain; transfer it to a large bowl.
Add the boiling water and let stand for 20 minutes.
Then drain the bulgur and squeeze out any excess water; set aside.
In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil.
Place the cabbage leaves in a steamer basket and set in the saucepan, making sure the basket sits above the water.
Cover and steam for 5 to 8 minutes or just until the leaves are soft enough to bend.
Remove the leaves and set aside.
To the bulgur, add the potatoes, broccoli, lima beans and pesto.
Mix until well combined.
To assemble the cabbage rolls, spoon about 1/3 cup of the potato mixture in the center of each cabbage leaf.
Fold in the sides of each leaf to form a bundle that encloses the filling.
Spread the tomatoes (with juices) in the bottom of an 11" X 7" baking dish.
Place the rolls, seam side down, in the dish.
Sprinkle with the cheese.
Cover with foil and bake at 350Â° about 20 minutes or until bubbly and heated through.