Vegan Stuffed Cabbage Leaves
|Bulgur||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Raw sunflower seeds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated peeled ginger||1 Tablespoon|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Green cabbage leaves||10 Large|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Diagonally sliced scallions||1⁄4 Cup (4 tbs)|
Cook the bulgur in 6 cups of simmering water for 25 minutes.
When tender, drain and set aside.
Melt the butter in a small saucepan, add the onion and garlic, and saute over medium heat for 3 to 5 minutes, until translucent.
Transfer to a mixing bowl, add the bulgur, sunflower seeds, raisins, ginger, and seasonings, and mix well to combine.
Let the stuffing cool.
Preheat the oven to 325° F.
Blanch the cabbage leaves for 30 seconds in a large pot of boiling water.
Drain and immediately plunge into a bowl of cold water.
When the leaves are cool enough to handle, drain and pat dry.
Spread out 8 cabbage leaves on a work surface.
Fill each leaf with an equal amount of stuffing, and roll into packages from the stem end, tucking in the sides neatly.
Use the 2 remaining leaves to patch any tears.
Place the rolls, seam side down, in a single layer in a baking pan just large enough to hold them, and pour the Vegetable Broth over them.
Bake for 30 minutes; the cabbage leaves should be fork-tender.