Whole Grain and Italian Sausage–Stuffed Cabbage

Steaming the cabbage leaves before filling them makes them pliable enough to roll up.

Yield: 6 servings (serving size: 2 cabbage rolls and about 1/3 cup sauce)

Ingredients

• 2  cups  water
• 1/2  cup  dried porcini mushrooms, crushed (about 1/2 ounce)
• 1 1/4  cups  uncooked bulgur
• 2  teaspoons  butter
• 1  teaspoon  olive oil
• 1  cup  finely chopped onion
• 2/3  cup  finely chopped celery
• 2/3  cup  finely chopped carrot
• 2  garlic cloves, minced
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  pound  hot turkey Italian sausage
• 12  large Savoy cabbage leaves
• 2  cups  canned crushed tomatoes
• 1 1/2  tablespoons  red wine vinegar
• 2  teaspoons  brown sugar
• 2  tablespoons  chopped fresh parsley

Preparation

1. Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.

2. Uncover pan; bring mushroom mixture to a boil. Stir in bulgur; cover, remove from heat, and let stand 30 minutes or until liquid is absorbed. Spoon bulgur mixture into a large bowl.

3. Heat butter and oil in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 7 minutes or until tender and lightly browned. Add vegetables to bulgur mixture; cool slightly. Stir in salt and pepper. Remove casings from sausage. Crumble sausage into bulgur mixture; stir well to combine.

4. Add water to a large Dutch oven to a depth of 2 inches; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add cabbage leaves to steamer. Steam cabbage, covered, 6 minutes or until tender and pliable. Remove cabbage from steamer (do not drain water). Rinse cabbage with cold water; drain and pat dry.

5. Working with one cabbage leaf at a time, place 1/2 cup bulgur mixture in center of leaf. Fold in edges of leaf; roll up. Repeat procedure with the remaining cabbage leaves and bulgur mixture to form 12 cabbage rolls. Stack rolls evenly in steamer.

6. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.

7. Combine tomatoes, red wine vinegar, and sugar in saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in parsley. Serve sauce with rolls.

Nutritional Information

Calories:

322 (30% from fat)

Fat:

10.9g (sat 3.3g,mono 4.1g,poly 2.3g)

Protein:

19.6g

Carbohydrate:

40.2g

Fiber:

10.3g

Cholesterol:

48mg

Iron:

4.1mg

Sodium:

839mg

Calcium:

86mg