VEGETARIAN CABBAGE ROLLS
1-1/2 cups chopped fresh mushrooms
1 small zucchini quartered lengthwise and sliced (1 cup)
3/4 cup reduced sodium chicken broth or beef broth
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped red sweet pepper (1 small)
1/2 cup bulgur
1 tsp. dried basil, crushed
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
8 medium cabbage leaves
1/4 cup finely grated Parmesan cheese
2 tsp. lemon or lime juice
1/4 tsp. hot pepper sauce
2 tbs. grated Parmesan cheese (shredded from a block)
In a large saucepan combine mushrooms, zucchini, broth, sweet peppers, bulgur, basil, marjoram, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; let stand, covered for 5 minutes
Meanwhile fill a big pot with water; bring to boiling. Cut out center vein from cabbage leaves, keeping each leaf in one piece. Immerse leaves 4 at a time, into the boiling water for 3 minutes or until leaves are limp. Drain well.
Stir the 1/4 cup Parmesan cheese and lemon or lime juice into bulgur mixture. Place about 1/4 cup of the bulgur mixture on each cabbage leaf. fold in sides. starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are caught in the roll. Stir hot pepper sauce into tomato sauce. Spoon about 1/3 cup of tomato sauce into a 2 quart square baking dish. Place cabbage rolls in dish. Spoon remaining sace over cabbage. rolls. Bake, covered in a 400 degree oven about 15 minutes or till heated through. Sprinkle with the 2 tbs. Parmesan cheese. Makes 4 servings; carbs 10
Better Homes and Gardens Cookbook
1-1/2 cups chopped fresh mushrooms
1 small zucchini quartered lengthwise and sliced (1 cup)
3/4 cup reduced sodium chicken broth or beef broth
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped red sweet pepper (1 small)
1/2 cup bulgur
1 tsp. dried basil, crushed
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
8 medium cabbage leaves
1/4 cup finely grated Parmesan cheese
2 tsp. lemon or lime juice
1/4 tsp. hot pepper sauce
2 tbs. grated Parmesan cheese (shredded from a block)
In a large saucepan combine mushrooms, zucchini, broth, sweet peppers, bulgur, basil, marjoram, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; let stand, covered for 5 minutes
Meanwhile fill a big pot with water; bring to boiling. Cut out center vein from cabbage leaves, keeping each leaf in one piece. Immerse leaves 4 at a time, into the boiling water for 3 minutes or until leaves are limp. Drain well.
Stir the 1/4 cup Parmesan cheese and lemon or lime juice into bulgur mixture. Place about 1/4 cup of the bulgur mixture on each cabbage leaf. fold in sides. starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are caught in the roll. Stir hot pepper sauce into tomato sauce. Spoon about 1/3 cup of tomato sauce into a 2 quart square baking dish. Place cabbage rolls in dish. Spoon remaining sace over cabbage. rolls. Bake, covered in a 400 degree oven about 15 minutes or till heated through. Sprinkle with the 2 tbs. Parmesan cheese. Makes 4 servings; carbs 10
Better Homes and Gardens Cookbook
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