Bulgur and cabbage rolls
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1savoy cabbage
- salted water
- 200 gbulgur
- 3red chillies
- ¼ tspcinnamon
- 4 dlsalted water
- 60 gsoft dried apricots
- ¼ tspsalt
- a littlepepper
- 2 dlsingle cream for sauces
- 3 dlvegetable bouillon
- 3 tbspwhite balsamic vinegar
- ½ tspground cumin
- ¼ tspsalt
- a littlepepper
- somethyme
- 50 gsmoked almonds
- a littlechilli flakes
Instructions
Step 1
Blanch the cabbage leaves in boiling salted water for approx. 1 min., remove, briefly dip in ice-cold water, pat dry, cut away the thick midribs.Step 2
Cook the bulgur, chillies and cinnamon in salted water for approx. 20 mins., allow to cool slightly. Mix the dried apricots into the bulgur, season. Place the cabbage leaves on a tea towel. Spread the filling on top. Fold the sides inwards, roll up tightly, place in the prepared tin.Step 3
Combine the cream, stock and balsamic, season. Pour over the cabbage rolls. Sprinkle with thyme.Step 4
Approx. 30 mins. in the centre of an oven preheated to 180°C.Step 5
Scatter the smoked almonds and a few chilli flakes on top of the cabbage rolls.