Ingredients
- 4 celery stalks
- 2 onions
- 2 dry bulgur
- 1 head green cabbage
- 1/2 hr
- 1/4 italian seasoning
- 1,100 ml water
- 950 ml water
- 425 ml cans tomato sauce
- 425 ml cans of tomato sauce
- 230 ml tomato sauce
- 26 gr parsley (finely chopped)
- 1 gr garlic (minced)
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 half cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 190ºC or about 30 min. until cabbage is hot. From my "Best of Vegetarian Times" collection.
