Bulgur Stuffed Cabbage
Submitted by jen412
Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsClassic stuffed cabbage rolls get a meatless makeover that’s every bit as hearty as the original.
Steamed cabbage leaves wrap around a filling of bulgur wheat cooked down in tomato sauce with onions, celery, garlic, and a generous cup of fresh parsley.
The rolls bake in a thin tomato sauce that keeps them moist and saucy while the edges of the cabbage turn silky and tender.
No meat, no eggs, no dairy. Just vegetables, grain, and that unmistakable comfort of a bubbling pan of stuffed cabbage coming out of the oven.
Kitchen Tips
- Steam the whole cabbage head until the leaves peel away easily. Don’t try to separate them raw or they’ll crack and tear.
- Shave down the thick center rib of each leaf with a paring knife so the rolls fold flat and stay closed.
- Place the rolls seam-side down in the pan so they hold their shape without toothpicks.
- These freeze well before baking. Assemble, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 15 minutes to the time.
Ingredients
Directions
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 ½ 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 ½ cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375℉ (190℃). for about 30 min. until cabbage is hot.
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