1/2 c. dried porcini mushrooms, crushed (about 1/2 ounce)
1 1/4 c. uncooked bulgur
2 tsp. butter
1 tsp. olive oil
1 c. finely chopped onion
2/3 c. finely chopped celery
2/3 c. finely chopped carrot
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pound hot turkey Italian sausage
12 large Savoy cabbage leaves
2 c. canned crushed tomatoes
1 1/2 Tbl. red wine vinegar
2 tsp. brown sugar
2 Tbl. chopped fresh parsley
Instructions
Bring 2 cups water to a boil in a saucepan. Stir
in mushrooms; cover, remove from heat, and let
stand 10 minutes. Uncover pan; bring mushroom
mixture to a boil. Stir in bulgur; cover, remove
from heat, and let stand 30 minutes or until
liquid is absorbed. Spoon bulgur mixture into a
large bowl.
heat butter and oil in a large nonstick skillet
over medium-high heat. Add onion, celery, carrot,
and garlic to pan; saute 7 minutes or until tender
and lightly browned. Add veggies to bulgur
mixture; cool slightly. Stir in slat and pepper.
Remove casings from sausage. Crumble sausage in
to bulgur mixture; stir well to combine.
Add water to a large Dutch oven to a depth of 2
inches; set a large vegetable steamer in pan.
Bring water to a boil over medium-high heat. Add
cabbage leaves to steamer. Steam cabbage, covered
6 minutes or until tender and pliable. Remove
cabbage from steamer (do not drain water). Rinse
cabbage with cold water; drain and pat dry.
Working with one leaf at a time, place 1/2 cup
bulgur mixture in center of leaf. Fold in edges
of leaf; roll up. Repeat procedure with the
remaining cabbage leaves and bulgur mixture to
form 12 rolls. Stack rolls evenly in steamer.
Return Dutch oven to medium-high heat; bring water
to a boil. Steam rolls, covered, 30 minutes,
adding more water if necessary.
Combine tomatoes, red wine vinegar, and sugar in
saucepan; cook over medium heat 5 minutes or until
thoroughly heated, stirring occasionally. Remove
from heat; stir in parsley. Serve sauce with
rolls. Yield- 6 servings (serving size- 2 rolls,
1/3 cup sauce).
Serving
Suggestions
Weight Watcher Points- 7 (or 3 points for 1 roll serving)
Originally Submitted
7/5/2009
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