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Lenten Cabbage Rolls

Ingredients
  Cabbage head 1 Large, cored
  Bulgur wheat 1 1⁄2 Cup (24 tbs)
  Canned garbanzo beans 8 Ounce, drained (1 Can)
  Tomatoes 2 , cut up
  Parsley 1 Bunch (100 gm), chopped
  Onion 1 Medium, chopped
  Lemons 4
  Vegetable oil 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Garlic 1 Clove (5 gm)
  Dried mint 1 Tablespoon
Directions

MAKING
1) Take a saucepan and add salted water to it. Cook cored cabbage in salted water.
2) Separate the leaves, one at a time, and parboil the cabbage.
3) Cut the leaves in half and remove the vein.
4) Wash the bulgur thoroughly and squeeze thoroughly to remove any excess water.
5) Mix bulgur with tomatoes, garbanzo beans, parsley, juice of 3 lemons, onion, salt, pepper and oil.
6) Place 1 tablespoon of the mixture on each cabbage leaf and roll.
7) Take a large skillet and line the bottom with all the stuffed rolls.
8) Add mint, garlic and the juice of 1 lemon. Cover with an inverted plate.
9) Pour water to the plate level.
10) Remove plate and cover the skillet. Bring mixture to a boil.
11) Reduce heat and cook for about 20 more minutes.

SERVING
12) Remove from the skillet. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Cabbage
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
8

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