Bulgur Stuffed Cabbage

• small green cabbage↗1
• cup finely chopped parsley1
• onions, chopped↗2
• celery ribs, chopped↗4
• teaspoon italian seasoning↗1⁄4
• teaspoon minced garlic1⁄2
• teaspoons olive oil↗2
• tomato sauce↗
• cups water↗4
• cups dry bulgur↗2
• (8 ounce) can tomato sauce↗1
• cup water↗1⁄2

Step-by-step instructions

1. 1

   Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.

2. 2

   Saute parsley, onions, celery, seasoning, and garlic in olive oil until onions are soft.

3. 3

   Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur.

4. 4

   Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender.

5. 5

   Remove from heat.

6. 6

   To stuff cabbage leaves, place a spoonful of mixture in center of each leaf.

7. 7

   Starting at one side, roll leaf up and fold ends under.

8. 8

   Place in a deep baking pan.

9. 9

   Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.

10. 10

    Bake at 375°F for about 30 minutes until cabbage is hot.