Cabbage - Bulgur Stuffed
1 small cabbage
1 c parsley; finely chopped
2 onions; chopped
4 stalks celery; chopped
1/4 tsp italian seasoning
1/2 tsp garlic; minced
30 oz tomato sauce
4 c water
2 c bulgur
8 oz tomato sauce
1/2 cup water
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Sauté parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 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 oz can of tomato sauce with 1/2 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.
Caesar Artichoke Swirls
1 can (14oz) artichoke hearts
1 c crumbled feta cheese
1/4 c light; creamy-style caesar
1 dressing or light mayonnaise
2 tblsp chopped parsley
1/4 tsp pepper
16 slice multigrain bread
Drain and chop artichoke hearts. Mix with feta cheese, dressing, parsley and pepper. Trim crusts from bread. Spread 2T filling over each slice.
Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30 minutes or overnight. Each roll makes 6 rounds.
Recipe From: Chatelaine magazine, December 1993
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