Serving Size : 8
Remove core from cabbage,
place cabbage head in steamer
and steam until all leaves
are soft and separate easily.
Sauté 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 375 for about 30 min.
until cabbage is hot. |
