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Whole Grain and Italian Sausage Stuffed Cabbage Recipe

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This recipe for Whole Grain and Italian Sausage Stuffed Cabbage is from The Mellnik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c water
1 1/4 c uncooked Bulgar
1 tsp olive oil
2/3 finely chopped celery
1/2 c dried porcine mushrooms, crushed
1 c finely chopped onion
2/3 c finely chopped carrot
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
12 large savoy cabbage leaves
1 lb hot Italian turkey sausage
2 c canned crushed tomatoes
1 1/2 tbsp red wine vinegar
tsp brown sugar
2 tbsp chopped fresh parsley
Directions:
Directions:
Bring water to a boil in saucepan. Stir in mushrooms, cover, remove from heat, let stand 10 mins. Uncover mushrooms, bring to boil, stir in Bulgar, cover, remove from heat and let stand 30 mins until liquid is absorbed. Spoon into large bowl.

Heat butter and oil in large non-stick skillet on med-high heat. Add onion, celery, carrot, and garlic; saute 7 mins until lightly browned. Add to Bulgar, cool slightly, stir in salt and pepper. Remove sausage from casing and crumble into mixture; stir well.

Steam cabbage leaves until pliable (about 6 mins). Rinse with cold water and pat dry. Wrap leaves with 1/2 c Bulgar mixture making 12 rolls. Stack evenly in steamer with plenty of water in the bottom. Return stove to medium high heat and stem rolls, covered, for 30 mins. Combine tomatoes, vinegar and sugar in saucepan; cook on med-high for 5 mins, stirring occasionally. Remove from heat, stir in parsley. Arrange rolls on plate and top with sauce.

 

 

 

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