Contributed by (Recipe adapted from “Abel and Cole” at www.abelandcole.co.uk)

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Ingredients

1 small green Cabbage, core removed
handful finely chopped Parsley
2 Onions, chopped
4 Celery stalks, chopped
1/4 tsp Italian seasoning
1 Tbs Olive oil
1 clove Garlic, peeled and crushed
2 tins chopped Tomatoes
4 C Water
1 lb dry Bulghur
3 Tbs Tomato paste
1/2 C Water

Instructions

Preheat oven to 375°F. Place the cabbage head in a steamer and steam until all the leaves
are soft and separate easily. Sauté the parsley, onions, celery, seasoning, and garlic in the
oil until the onions are soft. Add the tomatoes, water and bulghur. Cook for about 1/2
hour over medium heat, stirring occasionally, until the bulghur is tender. Remove from
heat. To stuff the cabbage leaves, place a spoonful of mixture in centre of each leaf.
Starting at one side, roll the leaf up and fold the ends under. Place in a deep baking pan.
Mix the tomato paste with about 1/2 cup water and pour this over the stuffed cabbage
leaves so they remain moist during baking. Cook until the cabbage has heated through.

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