2 pt. Vegan Bulgur Stuffed Cabbage
Source of Recipe
Recipe by: "Best of Vegetarian Times" collection
List of Ingredients
1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water Recipe
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375¼ for about 30 min. until cabbage is hot.
*Not sure of serving size, but points are calculated at 6
Donna's notes, Looking at recipe, I would guestamate the servings as 4 but I may be wrong.
222 Cal, 12 gms Fiber, 1gm Total Fat
kwvegan vegan
Shared by: Kathleen
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