Bulgur-stuffed Cabbage

Bulgur-Stuffed Cabbage Recipe from Turkey - Rich and Flavorful Taste

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Bulgur-stuffed cabbage is a delicious and hearty dish that combines the flavors of tender cabbage leaves with a savory bulgur filling. This recipe is perfect for a comforting meal that is both satisfying and nutritious.

History

Stuffed cabbage dishes have been enjoyed for centuries in various cultures around the world. The combination of cabbage and grains like bulgur has long been a popular choice for creating a filling and flavorful meal.

Ingredients

1 small head of green cabbage
1 cup of finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
0.25 tbsp of italian seasoning
0.5 tbsp of minced garlic
2 x 15 oz (425 g) cans of tomato sauce
4 cups of water
2 cups of dry bulgur
1 x 8 oz (227 g) can of tomato sauce
0.5 cups of water

How to prepare

Remove the core from the cabbage. Place the cabbage head in a steamer and steam until all the leaves are soft and separate easily.
Saute parsley, onions, celery, seasoning, and garlic in oil substitute until the onions are soft.
Add two 15 oz (425 g) cans of tomato sauce and 4 cups of water along with the bulgur.
Cook for about 0.5 hour over medium heat, stirring occasionally, until the bulgur is tender.
Remove from heat.
To stuff the cabbage leaves, place a spoonful of the mixture in the center of each leaf.
Starting at one side, roll the leaf up and fold the ends under.
Place the rolled leaves in a deep baking pan.
Mix the 8 oz (227 g) can of tomato sauce with 0.5 cup of water and pour it over the stuffed cabbage leaves to keep them moist during baking.
Bake at 375°F (191°C) for about 30 minutes, or until the cabbage is hot.

Variations

Add ground meat or tofu to the bulgur mixture for added protein.
Use different seasonings or herbs to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to steam the cabbage leaves until they are soft and pliable to make rolling them easier.

- Sauteing the parsley, onions, celery, seasoning, and garlic before adding them to the bulgur mixture will help enhance the flavors of the dish.

- Pouring a mixture of tomato sauce and water over the stuffed cabbage leaves before baking will help keep them moist and flavorful.

Serving Suggestions

Bulgur-stuffed cabbage can be served as a main dish with a side of salad or roasted vegetables.

Cooking Techniques

Steaming the cabbage leaves before stuffing and baking them helps to soften the leaves and meld the flavors together.

Ingredient Substitutions

Quinoa or rice can be used in place of bulgur.

- Any type of cabbage can be used in this recipe.

Make Ahead Tips

The bulgur mixture can be prepared in advance and stored in the refrigerator until ready to stuff the cabbage leaves and bake.

Presentation Ideas

Serve the bulgur-stuffed cabbage on a platter garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Bulgur-stuffed cabbage pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Leftover bulgur-stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of bulgur-stuffed cabbage contains approximately 200 calories.

Carbohydrates

Each serving of bulgur-stuffed cabbage contains approximately 30 grams of carbohydrates.

Fats

Each serving of bulgur-stuffed cabbage contains approximately 2 grams of fat.

Proteins

Each serving of bulgur-stuffed cabbage contains approximately 5 grams of protein.

Vitamins and minerals

Bulgur-stuffed cabbage is a good source of vitamin C, vitamin K, and folate.

Alergens

This recipe contains gluten from the bulgur. It may also contain allergens depending on the specific ingredients used.

Summary

Bulgur-stuffed cabbage is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Bulgur-stuffed cabbage is a delicious and nutritious dish that is perfect for a comforting meal. With a flavorful bulgur filling wrapped in tender cabbage leaves, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Bulgur-stuffed Cabbage. It was a crisp autumn day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known for her delicious home-cooked meals, and that day she was preparing a traditional Turkish feast for her family.

As I watched her expertly stuff the cabbage leaves with a savory mixture of bulgur, onions, tomatoes, and spices, I knew I had to learn how to make this dish for myself. Maria noticed my interest and graciously offered to teach me her family recipe.

She explained that Bulgur-stuffed Cabbage, also known as Dolma, is a popular dish in Turkish cuisine. It is often served during special occasions and celebrations, as it is a labor of love to prepare. The filling is a combination of bulgur wheat, which is a staple in Turkish cooking, and a medley of vegetables and herbs. The cabbage leaves are carefully rolled and cooked in a flavorful tomato broth until tender.

Maria guided me through the process, showing me how to carefully remove the outer leaves of the cabbage and blanch them in hot water to soften. She then demonstrated how to prepare the filling, mixing the bulgur with diced onions, tomatoes, parsley, mint, and a blend of spices such as cumin, paprika, and cinnamon.

I watched in awe as Maria expertly filled each cabbage leaf with a spoonful of the bulgur mixture and rolled them into neat little parcels. She arranged them snugly in a pot, pouring over a generous amount of tomato sauce and broth before covering and letting them simmer on the stove.

As the fragrant aroma filled the kitchen, Maria shared stories of her childhood in Turkey and how her mother taught her to make Dolma. She spoke of family gatherings and festive meals where this dish was always the highlight. I could feel the love and tradition that went into each roll of cabbage.

After a few hours of simmering, Maria carefully lifted the lid of the pot to reveal the steaming, tender cabbage rolls. The colors were vibrant, and the flavors were rich and comforting. I couldn't wait to try a bite.

We sat down at the table and savored each bite of the Bulgur-stuffed Cabbage. The texture of the bulgur was perfectly cooked, and the blend of spices created a harmonious balance of flavors. The tangy tomato sauce added a brightness that tied everything together.

I thanked Maria for sharing her family recipe with me and promised to carry on the tradition in my own home. From that day on, Bulgur-stuffed Cabbage became a staple in my recipe repertoire, a dish that I would prepare for my family and friends on special occasions.

Over the years, I have made a few tweaks to the recipe, adding my own personal touch with a sprinkle of pine nuts or a drizzle of lemon juice. Each time I make Bulgur-stuffed Cabbage, I am transported back to that day in Maria's kitchen, surrounded by the warmth and comfort of good food and cherished memories. And as I serve this dish to my loved ones, I pass on the tradition and love that was shared with me.