|Photo by: Taste of Home|
There are alternatives to boiling the whole head of cabbage. A quick way to remove leaves from raw cabbage is to cut around and remove the core on the bottom of the head. Individual leaves can be removed by grasping each individual leaf at its base and gently lifting it from the cabbage. Do not pull the leaves off by their outer edge. The leaves can then be steamed or boiled for 2 minutes and drained.
Cleo, Food Bank Volunteer
1-1/2 cups chopped mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgar
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 tsp lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce
1. In a large saucepan combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerated remaining cabbage for other use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.
3. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
4. Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400 degrees for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Makes 4 servings. Prep time: 30 minutes plus 15 baking.