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Ingredients
- 1 sm Head green cabbage
- 1 c. Finely minced parsley
- 2 x Onions, minced
- 4 x Celery stalks, minced
- 1/4 tsp Italian seasoning
- 1/2 tsp Chopped garlic
- 2 x 15-ounce cans tomato sauce
- 4 c. Water
- 2 c. Dry bulgur
- 1 x 8-ounce can tomato sauce
- 1/2 c. Water
Directions
- Remove core from cabbage, place cabbage head in steamer and steam till all leaves are soft and separate easily. Saute/fry parsley, onions, celery, seasoning, and garlic in oil substitute till onions are soft. Add in 2 15-ounce. cans of tomato sauce, 4 c. water and bulgur. Cook about 1/2 hr.
- over medium heat, stirring occasionally, till bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mix in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 ounce can of tomato sauce with 1/2 c. water and pour over stuffed cabbage leaves so they remain moist during baking.
- Bake at 375 for about 30 minutes. till cabbage is warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2922g | |
| Calories 1368 | |
| Calories from Fat 59 | 4% |
| Total Fat 7.05g | 9% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 6352mg | 265% |
| Potassium 6003mg | 172% |
| Total Carbs 302.48g | 81% |
| Dietary Fiber 76.5g | 255% |
| Sugars 62.49g | 42% |
| Protein 55.04g | 88% |
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