Alternative cabbage rolls Recipe

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Alternative cabbage rolls

Artist:	_	Yield:	8
Categories:	Asian, Bakery, Cabbage, Chinese, Ethnic, Pastry, Rolls, Vegetables	Rating:	0
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Ingredients:

Procedures:

1	Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage.
2	When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing.
3	Set aside 8 large leaves with no holes in them.
4	Place bulgur in a bowl & pour boiling water over.
5	Fluff with a fork & set aside until all the water has been absorbed.
6	Fluff occasionally.
7	When the water has been absorbed, mix in the ground pine nuts.
8	Heat oil in a skillet.
9	Saute the onion, garlic & carrots over a low heat for about 5 minutes.
10	Be careful not to overcook the vegetables, but you do need them to be soft.
11	Stir in the herbs & the paprika & saute for a few minutes longer.
12	Mix in the soy sauce & cook for another minute.
13	Remove from the heat & mix into the prepared bulgur-pine nut mixture.
14	Stir well, grind in black pepper & check the seasoning.
15	Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll.
16	Transfer to a large baking dish, lightly oiled.
17	Put all the sauce ingredients in a food processor & puree into a light sauce.
18	Pour over the cabbage rolls.
19	Cover with foil & bake in a preheated oven at 350f for 40 minutes.
20	Serve over rice