Vegetable Stuffed Cabbage Leaves Recipe
Here is a vegetable stuffed cabbage leaves recipe that is sure to get you hooked to it!. The marriage of the irresistible flavors of vegetable with other ingredients is the secret to this vegetable stuffed cabbage leaves. It is generally eaten as a tasty side dish. Once tasted, I am sure you would love to prepare this vegetable stuffed cabbage leaves recipe for your dear ones!
Ingredients
1/2 cup bulgur
1 cup boiling water
8 large green cabbage leaves
1 cup cooked mashed potatoes
1 cup frozen chopped broccoli, thawed
1 cup frozen lima beans, thawed
1/4 cup purchased pesto
2 cups canned salt-free stewed tomatoes (with juices)
1 cup (4 ounces) finely shredded nonfat mozzarella cheese
Directions
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 350° about 20 minutes or until bubbly and heated through.
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 350° about 20 minutes or until bubbly and heated through.
