6 servings (serving size: 2 cabbage rolls and about 1/3 cup sauce)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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
How to Make It
Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.
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.
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.
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.
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.
Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.
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.
Getting those inner layers off of the cabbage poses somewhat of a challenge, but other than that, the recipe was pretty simple and easy to prepare. First time I've used bulger; reallly liked it. This was delicious, served with roasted sweet potatoes and onions.
This turned out really well; but as the cabbage leaves would hold only about 1/4 cup of filling I ended up with roughly 1/3 of the mixture left over, even after making 16 rolls. I used green cabbage (including the larger outer leaves, which rolled up more securely), cooked the mushrooms and bulgur in vegetable broth, and instead of using turkey sausage I made some with ground pork loin. I also added the garlic to the filling raw. I didn't have crushed tomatoes, but found the results with canned diced very good despite the chunkiness. I don't buy cabbage very often but this is a good use for it and I will keep this recipe in mind in the future.
I like this so much better than rice-stuffed cabbage. I've always had tons of filling left but have been happy to eat it on its own. The nutty taste of the bulgur is a real plus. I didn't steam the rolls but baked them in the oven for a bit with the sauce on the top.
I really like this cabbage roll recipe- mainly because there are more grains than meat so it is lighter yet still delicious. It's a bit labor intensive but not any more so than other cabbage roll recipes. My store didn't have turkey sausage so I mixed in 1/2 lb ground turkey breast and 1/2 lb italian pork sausage and it was quite good. I added extra garlic, fennel seeds and crushed red pepper to the filling mixture- I like things more intensely spiced than most recipes have in them. I also chopped the remaining cabbage and added it to the tomato sauce to bulk it up a bit and use up the extra cabbage. This recipe will be added to my list of regulars
Baked in the oven, with sauce on them and covered for one hour. Also cooked sausage and the rice before mixing with other ingredients. I've used bulgar once, brown rice once, and white rice once. It's works with all, but I prefer the brown. Also added a dash of herbs de provence to the mix. The whole recipe made 16 cabbage rolls, but this will all depend on the size of the cabbage leaf you're working with. If you have leftover stuffing, it freezes easily and could go into bell peppers later.
My husband and I thought this was delicious. Though a bit time consuming, probably not a great week night recipe, we thought it was worth it. I used Jennio Italian Seasoned ground turkey instead of sausage and subed egg plant in for the mushrooms. We will definitely make this again!
we thought this recipe was absolutely delicious! I could not find hot turkey italian sausage so I used regular pork italian sausage and added pepper. cut the salt in half. The cabbage leaves were a bit of a pain to work with, but the cabbage flavor was great. We froze the leftover mixture and sauce and ate it later using flour tortillas. It is a time consuming recipe, but worth the effort.
My husband & I really enjoyed this recipe. I used good quality hot Italian Sausage, and the flavor was amazing. I needed much more of the sauce, but fortunately the can of crushed tomatoes that I purchased provided more than enough. My husband even commented that he does not like cabbage but found this dish delicious! I didn't serve anything with it, and 2 rolls each were more than filling for us.
Not worth the effort. I think you get much better flavor with a slow cooker version. This was much too time consuming with only bland results. I agree that the leftovers were better than the first day. If you are going to try this, make sure you have the right equipment for all the steaming.
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