Stuffed vegetables and leaf rolls
Cabbage leaves are wrapped around a tomato and bulgur filling, then cooked in olive oil and served chilled. Their tangy, spiced flavor makes these meatless rolls a hearty winter option for an olive oil spread.
Core the cabbage and boil it until the leaves are soft enough to fold. Trim the thick ribs and cut the leaves into suitable pieces.
Combine the fine bulgur with the onion, tomato paste, pepper paste, olive oil, pomegranate molasses, mint, red pepper flakes, and salt. Knead the mixture by hand so the bulgur absorbs the seasonings.
Place a small amount of filling on each leaf and roll it snugly. Use only a little filling because the bulgur will expand as it cooks.
Arrange the rolls in a pot and add the hot water. Weigh them down with an inverted plate and simmer over low heat until the bulgur is tender. Let cool before serving.
Fine bulgur expands more readily than rice, so use only a small amount of filling in each leaf. Blanch the cabbage until the leaves are flexible enough to fold. Serve at room temperature. Contains gluten (bulgur); vegan. Allergen: Based on the ingredient list, this recipe contains wheat (gluten). Check packaged-product labels for other allergens.
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