Vegetable Cabbage Rolls with Bulgur
Bulgur is made from parched cracked wheat and gives these cabbage rolls a
delicate nutty flavor. It's a good choice for busy schedules because bulgur is
precooked when you buy it so it cooks quickly or
needs only a brief soaking before using.
3/4 cup reduced-sodium vegetable broth
1 small green sweet pepper, chopped (1/2 cup)
1 small red sweet pepper, chopped (1/2 cup)
1 small zucchini, quartered lengthwise and sliced (1 cup)
1 1/2 cups chopped fresh mushrooms (4 ounces)
1/2 cup bulgur
1 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
8 medium cabbage leaves
1/4 cup finely shredded or grated parmesan cheese
2 teaspoons lemon or lime juice
1 8-ounce can reduced-sodium tomato sauce
1/8 to 1/4 teaspoon bottled hot pepper sauce
2 tablespoons finely shredded or grated Parmesan cheese
In a large saucepan combine broth, red pepper, green pepper, zucchini,
mushrooms, bulgur, basil, marjoram, thyme, and pepper. Bring to boiling.
Reduce heat. Cover and simmer for 5 minutes. Remove from heat; let stand,
covered, for 5 minutes. Meanwhile, fill a large kettle or Dutch oven with
water; bring to boiling. Remove center vein from cabbage leaves, keeping
each leaf in one piece. Immerse leaves, four at a time, into the boiling water
for 2 to 3 minutes or till leaves are limp. Drain well. Stir 1/4 cup Parmesan
cheese and lemon or lime juice into bulgur mixture. Place about 1/4 cup of the
bulgur mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge,
carefully roll up each leaf enclosing filling. Stir hot pepper sauce into tomato
sauce. Spoon about 1/3 cup of the tomato sauce into a 2 quart square baking
dish. Place cabbage rolls in dish. Spoon remaining sauce over cabbage rolls.
Cover dish with foil. Bake in a 400 degree oven about 15 minutes or till heated
through. Sprinkle with 2 tablespoons Parmesan cheese before serving.
POINTS: 4.5 (3)
PER SERVING: 160 Calories/3 g Total Fat/2 g Saturated Fat
282 mg Sodium/26 g Total Carbohydrate
8 g Dietary Fiber/9 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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