Recipe - Bulgur Stuffed Cabbage

1 small Head green cabbage
1 cup Finely chopped parsley
2 Onions, chopped
4 Celery stalks, chopped
One fourth teaspoon Italian seasoning
One half teaspoon Minced garlic
2 15oz cans tomato sauce
4 cup Water
2 cup Dry bulgur
1 8oz can tomato sauce
One half cup Water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2
15oz. cans of tomato sauce, 4 cups water and bulgur. Cook about One half hr.
over medium heat, stirring occasionally, until bulgur is tender. Remove
from heat. To stuff cabbage leaves, place a spoonful of mixture 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 One half cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

From my "Best of Vegetarian Times" collection.

Posted by "Von Balson, Kathleen" VBalson@IT.jea.ci.jax.fl.us to the
Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip