- 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
- 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
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.