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Bulgur and cabbage rolls
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 475
  • Fat about 21g
  • Carbohydrates about 50g
  • Protein about 14g
This is needed
This is needed for 4 people
Cabbage leaves
  • 1 savoy cabbage (approx. 600 g), leaves removed
  • salted water, boiling
  • 200 g bulgur
  • 3 red chilli, deseeded, roughly chopped
  • 0.25 tsp cinnamon
  • 4 dl salted water, boiling
  • 60 g soft dried apricots, chopped
  • 0.25 tsp salt
  • a little pepper
  • 3 dl vegetable bouillon
  • 2 dl single cream for sauces
  • 3 tbsp white balsamic vinegar
  • 0.5 tsp ground cumin
  • 0.25 tsp salt
  • a little pepper
  • some thyme, leaves torn off
  • 50 g smoked almonds, chopped
  • a little chilli flakes
  • For an ovenproof dish approx. 3 litre capacity, greased
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And that's how it's done
And that's how it's done
Cabbage leaves
Blanch the cabbage leaves in boiling salted water for approx. 1 min., remove, briefly dip in ice-cold water, pat dry, cut away the thick midribs.
Cook the bulgur, chillies and cinnamon in salted water for approx. 20 mins., allow to cool slightly. Mix the dried apricots into the bulgur, season. Place the cabbage leaves on a tea towel. Spread the filling on top. Fold the sides inwards, roll up tightly, place in the prepared tin.
Combine the cream, stock and balsamic, season. Pour over the cabbage rolls. Sprinkle with thyme.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Scatter the smoked almonds and a few chilli flakes on top of the cabbage rolls.