Whole Grain and Italian Sausage–Stuffed Cabbage

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 19.6g
  • Carbohydrate: 40.2g
  • Fiber: 10.3g
  • Cholesterol: 48mg
  • Iron: 4.1mg
  • Sodium: 839mg
  • Calcium: 86mg

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. 1. Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.
  2. 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. 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. 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. 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. 6. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.
  7. 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.
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