Stuffed vegetables and leaf rolls
These quick, economical stuffed red-cabbage rolls are filled with leftover bulgur pilaf and briefly simmered in olive oil, a shortcut version of classic stuffed-leaf rolls. The cabbage’s slight tartness is balanced by pine nuts and currants.
Separate the red cabbage leaves one by one and blanch them in boiling water for 2 minutes until softened. Flatten the thick central rib with a small knife.
Sauté the onion in olive oil until lightly golden. Add the pine nuts and currants. Stir in the leftover bulgur pilaf, salt and half of the lemon juice.
Place a spoonful of filling on each leaf and roll it up tightly. Arrange the rolls in a pot, add the remaining olive oil and lemon juice, then pour in enough water to cover them. Simmer over low heat for 10 minutes.
Let the rolls stand for 10 minutes, until they reach room temperature; they can then be packed cold in a lunchbox.
Do not boil the leaves for too long; leaves that become too soft can tear easily when rolled. Allergens: contains wheat (gluten, from bulgur). If packing for lunch, let the rolls cool completely to room temperature first.
Elimde kalan bulgur pilavı olmadığı için sıfırdan bulgur pişirmem gerekiyor, bu durumda miktarı nasıl ayarlamalıyım? Pişmiş hâlde 2 su bardağı kadarının tarifteki miktara denk geldiğini düşünüyorum ama emin olamadım.
Evet, 2 su bardağı pişmiş bulgur tam olarak tarifteki miktarla aynı; sıfırdan pişirirken sadece soğumasını bekleyin çünkü sıcak bulgur yaprakları yumuşatıp yırtabilir.
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