Whole Grain and Italian Sausage–Stuffed Cabbage

Whole Grain and Italian Sausage–Stuffed Cabbage Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Steaming the cabbage leaves before filling them makes them pliable enough to roll up.

Yield:

6 servings (serving size: 2 cabbage rolls and about 1/3 cup sauce)

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 30 %
Fat 10.9 g
Satfat 3.3 g
Monofat 4.1 g
Polyfat 2.3 g
Protein 19.6 g
Carbohydrate 40.2 g
Fiber 10.3 g
Cholesterol 48 mg
Iron 4.1 mg
Sodium 839 mg
Calcium 86 mg

Ingredients

2 cups water
1/2 cup dried porcini mushrooms, crushed (about 1/2 ounce)
1 1/4 cups uncooked bulgur
2 teaspoons butter
1 teaspoon olive oil
1 cup finely chopped onion
2/3 cup finely chopped celery
2/3 cup finely chopped carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound hot turkey Italian sausage
12 large Savoy cabbage leaves
2 cups canned crushed tomatoes
1 1/2 tablespoons red wine vinegar
2 teaspoons brown sugar
2 tablespoons chopped fresh parsley

Preparation

1. Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.

2. Uncover pan; bring mushroom mixture to a boil. Stir in bulgur; cover, remove from heat, and let stand 30 minutes or until liquid is absorbed. Spoon bulgur mixture into a large bowl.

3. Heat butter and oil in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 7 minutes or until tender and lightly browned. Add vegetables to bulgur mixture; cool slightly. Stir in salt and pepper. Remove casings from sausage. Crumble sausage into bulgur mixture; stir well to combine.

4. Add water to a large Dutch oven to a depth of 2 inches; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add cabbage leaves to steamer. Steam cabbage, covered, 6 minutes or until tender and pliable. Remove cabbage from steamer (do not drain water). Rinse cabbage with cold water; drain and pat dry.

5. Working with one cabbage leaf at a time, place 1/2 cup bulgur mixture in center of leaf. Fold in edges of leaf; roll up. Repeat procedure with the remaining cabbage leaves and bulgur mixture to form 12 cabbage rolls. Stack rolls evenly in steamer.

6. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.

7. Combine tomatoes, red wine vinegar, and sugar in saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in parsley. Serve sauce with rolls.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2008
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