Bulgur Stuffed Cabbage

1 hours Prep: 10 minutes Cook: 1 hours

227 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	small	cabbage head
1	cup	parsley leaves	chopped
2	each	onions	chopped
4	each	celery stalks	chopped
1/4	teaspoon	italian seasoning
1/2	teaspoon	garlic	minced
2	cans	tomato sauce
4	cups	water
2	cups	cracked wheat (bulgur)
1	can	tomato sauce
1/2	cup	water

Directions

Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.

Saute 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 degrees F. for about 30 min. until cabbage is hot.

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Nutrition Facts

Serving Size 298g

Amount per Serving

Calories 227 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 57mg	2%
Total Carbohydrate 49.0g	16%
Dietary Fiber 12.0g	47%
Sugars 8.0g
Protein 8.0g	16%

Vitamin A	28%		Vitamin C	55%
Calcium	7%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Garlic

by Laurie

History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...

Member Review

Fresh Bread Stuffing

This was a great recipe, I first tryed it as directed then switched the bacon for hot italian sausage. It did not have the smokie flavor that the bacon added but it had a real flavorful zing. All and all a great addition to my recipe box. Peter Morley Ont,Canada