Bulgur and cabbage rolls

Bulgur and cabbage rolls

Total: 1 hr 5 min. | Active: 35 min.
Nutritional value / person: 475 kcal
, Fat: 21 g
, Carbohydrate: 50 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cabbage leaves

1 savoy cabbage (approx. 600 g), leaves removed
salted water, boiling


200 g bulgur
3 red chillies, deseeded, roughly chopped
¼ tsp cinnamon
4 dl salted water, boiling
60 g soft dried apricots, chopped
¼ tsp salt
a little pepper


2 dl single cream for sauces
3 dl vegetable bouillon
3 tbsp white balsamic vinegar
½ tsp ground cumin
¼ tsp salt
a little pepper
some thyme, leaves torn off


50 g smoked almonds, chopped
a little chilli flakes
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For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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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.

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