1 onion, finely chopped
6 cloves minced garlic
2 cups diced zucchini
1 sweet red pepper, finely chopped
3 cups chopped mushrooms
1 cup sun dried tomatoes,cut in thin strips
2 cups kalamata olives, seeded and cut in half
1 cup bulgur wheat
2 tsp. dried thyme, divided
3 tsp. dried basil, divided
2 tsp. dried marjoram, divided
1 tsp. Granulated garlic, sauce
½ tsp. ground black pepper
1 ½ cups vegetable broth
1 28 oz. can crushed tomatoes
1-2 tsp. hot sauce
2 tbsp. Vegetable oil
1 lg. head cabbage
½ cup shredded Parmesan cheese
low fat sour cream for garnish
Cabbage Preparation
Wash the cabbage head and remove the core with a pairing knife. Place the head, core end down, on a rack that has been placed in
a deep pot over boiling water. Steam for 10 minutes. This will loosen and partially cook the outer leaves of the cabbage. Pull the cooked leaves off of the head and repeat the procedure until all useable leaves have been cooked and removed. Set aside to cool.
Filling Preparation
In a large saute pan, saute the onions and garlic in vegetable oil until translucent. Gradually stir in the next five ingredients, seasonings, and stir until they cook down to a relaxed state and moisture is released. Next stir in the bulgur wheat and stir to incorporate completely. Continue to cook until the mixture begins to boil. Add the vegetable stock and bring to a boil for five minutes. Stir to continue to incorporate all ingredients and prevent sticking to the pan. Cover the pan and remove from the heat and let stand for 20-30 minutes or until all liquid has been absorbed in the mixture.
Sauce Preparation
In a medium bowl, combine the crushed tomatoes, hot sauce and remaining seasonings. Let sit for 15 minutes before using. This will give the sauce the opportunity to marry all of the ingredients and give more balance to the overall flavor.
Cabbage Roll Assembly And Cooking
Place two tablespoons of the vegetable mixture in the center of a cabbage leaf, fold each end towards the center, and roll tightly. Secure with a tooth pick, if needed. Place each cabbage roll seam down in a baking dish or crock pot that has been coated with the seasoned crushed tomatoes . Pour the balance of the crushed tomato mixture evenly over all of the cabbage rolls. Cover with the lid and bake at 250 degrees for 1 ½ hours, or 4 hours on low if you are using a crock pot. Plate and sprinkle with shredded Parmesan cheese and garnish with sour cream.
Yield: 8 servings
Prep Time:30 minutes
Cook Time:1 ½ hrs. baked at 350 degrees, 4 hours low in crock pot
