Whole Grain and Italian Sausage–Stuffed Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Steaming the cabbage leaves before filling them makes them pliable enough to roll up. Ingredients:
2 cups water |
1/2 cup dried porcini mushrooms, crushed (about 1/2 ounce) |
1 1/4 cups uncooked bulgur |
2 teaspoons butter |
1 teaspoon olive oil |
1 cup finely chopped onion |
2/3 cup finely chopped celery |
2/3 cup finely chopped carrot |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 pound hot turkey italian sausage |
12 large savoy cabbage leaves |
2 cups canned crushed tomatoes |
1 1/2 tablespoons red wine vinegar |
2 teaspoons brown sugar |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.
2. 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.
3. Heat butter and oil in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 7 minutes or until tender and lightly browned. Add vegetables to bulgur mixture; cool slightly. Stir in salt and pepper. Remove casings from sausage. Crumble sausage into bulgur mixture; stir well to combine.
4. 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.
5. Working with one cabbage 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 cabbage rolls. Stack rolls evenly in steamer.
6. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.
7. 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.
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