Cabbage Rolls Stuffed with Bulgur Chickpeas Recipe

Cabbage Rolls Stuffed With Bulgur Chickpeas Recipe

Ingredients

Makes 4 to 6 servings

• 1 large head green cabbage, cored
• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 1 cup medium-grind bulgur
• 2 cups water
• salt
• 1 1/2 cups cooked or 1 can chickpeas, drained, rinsed and mashed
• 2 tablespoons minced fresh dillweed or 1 tablespoon dried
• freshly ground black pepper
• 2 cups tomato juice

Method

1. Carefully remove 12 large leaves from the cabbage, reserving the remaining cabbage for another use
2. Steam the cabbage leaves until softened, 8 to 10 minutes
3. Set aside to cool
4. In a large saucepan, heat the oil over medium heat
5. Add the onion and cook, covered, until softened, about 5 minutes
6. Stir in the bulgur, water and 1/2 teaspoon of salt
7. Bring to a boil
8. Cover, reduce heat to low and simmer until the bulgur has absorbed the water, about 15 minutes
9. Transfer to a large bowl
10. Add the beans to the bulgur mixture along with the dillweed and salt and pepper to taste
11. Mix well
12. Place the cabbage leaves, one a time, on a flat work surface, rib side down
13. Place about 1/3 cup of the stuffing mixture at the stem end of each leaf
14. Beginning at the stem end, roll up the leaf around the stuffing, tucking in the sides of the leaf as you roll it up
15. Repeat the process with the remaining leaves and stuffing
16. Pour 1 cup of the tomato juice into a large deep skillet with a lid
17. Arrange the stuffed cabbage rolls in the pot, seam side down
18. Pour the remaining 1 cup tomato juice over the cabbage rolls
19. Cover and cook over low heat until tender, 20 to 30 minutes
20. Serve immediately

Full List of Dinner Recipes
Full List of Cabbage-Roll Recipes