Makes 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 large head cabbage
- 1 1/2 cups bulgar wheat
- 1 8-ounce can of garbanzo beans, drained
- 2 chopped tomatoes or 8 oz. tomato sauce
- If sauce desired, 1 can of tomato sauce
- 1 bunch of parsley, chopped
- 1 chopped medium onion
- 4 lemons
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Dash pepper
- 2 cloves garlic, minced (use 1 for sauce)
- 1 tablespoon dried mint
Preparation:
• Core the cabbage and place it in salted boiling water.
• Parboil briefly to soften the cabbage.
• Separate the leaves and cut each leaf in half, removing the vein.
• Wash the bulgar, squeeze out the water.
• Mix bulgar, garbanzo beans, tomatoes, parsley, onion, juice of 3 lemons, oil, salt, and pepper.
• Place 1 tablespoon of the mixture on a cabbage leaf and roll it. You may want to use toothpicks to keep it rolled.
• Line up the rolls on the bottom of a large skillet.
• On top of the rolls, sprinkle the garlic, mint, and the juice of 1 lemon.
• Pour water into the skillet up to the top of the rolls.
• Cover the skillet and bring to a boil.
• Reduce the heat and cook for 20 minutes.
• If you like to have tomato sauce over your cabbage rolls, heat a can of tomato sauce with 1 clove of chopped garlic. Spoon over cabbage rolls.
