Instructions:

Yield: 8 rolls

Cabbage Leaves
1 ea Head cabbage
Water, to poach
1 pinch Salt

Filling
1 cup Bulgur
1 3/4 cup Boiling water
1/2 cup Pine nuts, toasted, ground
1 tbsp Oil
1 lg Onion, finely diced
3 ea Garlic cloves, minced
1 lg Carrot, finely diced
1 tsp Thyme
1 tbsp Basil
2 tsp Sweet Hungarian paprika
2 tbsp Soy sauce
Black pepper, to taste

Sauce
4 lg Tomatoes
2 ea Garlic cloves
1 tsp Basil
1 tbsp Parsley
1 pinch Oregano
1/2 cup Water

Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage. When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing. Set aside 8 large leaves with no holes in them.

Place bulgur in a bowl & pour boiling water over. Fluff with a fork & set aside until all the water has been absorbed. Fluff occasionally. When the water has been absorbed, mix in the ground pine nuts.

Heat oil in a skillet. Saute the onion, garlic & carrots over a low heat for about 5 minutes. Be careful not to overcook the vegetables, but you do need them to be soft. Stir in the herbs & the paprika & saute for a few minutes longer. Mix in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mixture. Stir well, grind in black pepper & check the seasoning.

Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll. Transfer to a large baking dish, lightly oiled.

Put all the sauce ingredients in a food processor & puree into a light sauce. Pour over the cabbage rolls. Cover with foil & bake in a preheated oven at 350F for 40 minutes. Serve over rice.