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Whole Grain and Italian Sausage Stuffed Cabbage Recipe

   
 

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     Whole Grain and Italian Sausage Stuffed Cabbage

Category   Entrees - Maindishes
Sub Category   Low-fat

Ingredients
2 c. water
1/2 c. dried porcini mushrooms, crushed (about 1/2 ounce)
1 1/4 c. uncooked bulgur
2 tsp. butter
1 tsp. olive oil
1 c. finely chopped onion
2/3 c. finely chopped celery
2/3 c. finely chopped carrot
2 garlic cloves, minced
 
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 pound hot turkey Italian sausage
12 large Savoy cabbage leaves
2 c. canned crushed tomatoes
1 1/2 Tbl. red wine vinegar
2 tsp. brown sugar
2 Tbl. chopped fresh parsley

Instructions
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; saute 7 minutes or until tender and lightly browned. Add veggies to bulgur mixture; cool slightly. Stir in slat and pepper. Remove casings from sausage. Crumble sausage in to 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 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 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. Yield- 6 servings (serving size- 2 rolls, 1/3 cup sauce).
Serving Suggestions
Weight Watcher Points- 7 (or 3 points for 1 roll serving)


Originally Submitted
7/5/2009





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