Bulgur Vegetable Package

Name: Bulgur Vegetable Package
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Heads pointed cabbage (à approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 1 red pepper (e.g. pointed paprika); 1 collar Spring onions; 2-3 TABLESPOONS Oil; 250 g Bulgur (pre-cooked wheat groats); 1-2 TEASPOONS Vegetable broth; 8 ripe apricots; 250–300 g creamy feta cheese; 2-3 TABLESPOONS Mustard; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Heads pointed cabbage (à approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
1 red pepper (e.g. pointed paprika)
1 collar Spring onions
2-3 TABLESPOONS Oil
250 g Bulgur (pre-cooked wheat groats)
1-2 TEASPOONS Vegetable broth
8 ripe apricots
250–300 g creamy feta cheese
2-3 TABLESPOONS Mustard
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

1
Clean and wash the pointed cabbage and remove 18-24 cabbage leaves (use the rest of the cabbage elsewhere). Blanch the leaves in portions in boiling salted water for 1-2 minutes and quench.
2
Peel and finely dice the onion and garlic. Clean and wash the bell peppers and spring onions and cut into thin rings. Fry everything briefly in hot oil. Add Bulgur, 1⁄2 l water and broth and bring to the boil.
3
Simmer covered for 12-15 minutes (or according to package instructions). Season and let cool.
4
Score the apricots crosswise, blanch briefly and quench. Peel skin and stone the apricots. Dice half the apricots and feta. Mash the rest of the apricots and mix with mustard. Stir apricot and feta cubes and half apricot mustard into the bulgur.
5
Depending on the size, lay 2-3 cabbage leaves overlapping on top of each other. Spread Bulgur on top and roll up. Turn over the edges and pin them with skewers. Grill in grill trays for about 15 minutes. Turn carefully 1-2 times.
6
Add the rest of the apricot mustard.