Lenten Cabbage Rolls Recipe
Ingredients
| Cabbage | 1 Large, cored | |
| Bulgur wheat | 1 1/2 Cup (16 tbs) | |
| Garbanzo beans - 1 can (8-ounce), drained | ||
| Tomatoes | 2 | |
| Parsley | 1 Bunch (100gm), chopped | |
| Onion | 1 Medium, chopped | |
| Lemons | 4 | |
| Vegetable oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Garlic | 1 Clove (5gm) | |
| 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 and garnish with some parsley, if desired. Serve immediately.
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 and garnish with some parsley, if desired. Serve immediately.
Chef
