Vegetable bulgur packet with feta

Name: Vegetable bulgur packet with feta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 12 large leaves pointed cabbage; 7-10 Tbsp salt and pepper; 1 Onion; 1 Garlic clove; 1 red pepper; 3 Spring onions; 2-3 TABLESPOONS Oil; 175 g Bulgur (rough); 1 TEASPOON Vegetable broth (instant); 6 ripe apricots; 2 TABLESPOONS Mustard; 200 g creamy Feta (Greek sheep cheese); 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

12 large leaves pointed cabbage
7-10 Tbsp salt and pepper
1 Onion
1 Garlic clove
1 red pepper
3 Spring onions
2-3 TABLESPOONS Oil
175 g Bulgur (rough)
1 TEASPOON Vegetable broth (instant)
6 ripe apricots
2 TABLESPOONS Mustard
200 g creamy Feta (Greek sheep cheese)
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

1
Wash the cabbage leaves and blanch in portions in boiling salted water for about 1 minute. Lift them out and rinse with cold water. Use the rest of the cabbage for other purposes.
2
Peel and finely dice the onion and garlic. Clean, wash and finely chop the bell peppers and spring onions. Heat the oil in a pot, fry everything in it. Add bulgur, 350 ml water and broth, bring to the boil.
3
Simmer at low heat for 12-15 minutes. Season with salt and pepper.
4
Carve the apricots crosswise. Scald with boiling water, quench, skin and stone. Puree half of them with a hand blender, stir in mustard. Dice the rest of the fruit and feta, add half of the apricot mustard to the bulgur.
5
Place 3 cabbage leaves overlapping each other. Spread the bulgur on top, roll up, fold over the edges and pin them with skewers to form packets. Grill on the hot barbecue for approx. 15 minutes, turning from time to time.
6
Serve the rest with mustard.