Whole Grains Month and a Recipe

Okay, it’s a departure from my normal weekly post about insuring your personal risk. But September starts National Whole Grains month. And while it’s not exactly insurance and risk, watching what you eat and incorporating more grains and vegetables into your diet can help improve your overall health. Which means you’ll be around and active longer. And involved in your work. And needing insurance…follow my rationale?

So far National Whole Grains month, I thought I’d share a recipe that is not only tasty, but will help you get more whole grains AND veggies into your diet.  Enjoy!

Whole Grain and Italian Sausage Stuffed Cabbage

stuffed-cabbage-ck-1734281-x

Ingredients

  • 2 cups water
  • 1/2 cup dried porcini mushrooms, crushed (about 1/2 ounce)
  • 1 1/4 cups uncooked bulgur
  • 2 teaspoons butter
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 2/3 cup finely chopped carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound hot turkey Italian sausage
  • 12 large Savoy cabbage leaves
  • 2 cups canned crushed tomatoes
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Bring 2 cups water to a boil in a saucepan. Stir in mushrooms; cover, remove from heat, and let stand 10 minutes.
  2. Uncover pan; bring mushroom mixture to a boil. Stir in bulgur; cover, remove from heat, and let stand 30 minutes or until liquid is absorbed. Spoon bulgur mixture into a large bowl.
  3. Heat butter and oil in a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 7 minutes or until tender and lightly browned. Add vegetables to bulgur mixture; cool slightly. Stir in salt and pepper. Remove casings from sausage. Crumble sausage into bulgur mixture; stir well to combine.
  4. Add water to a large Dutch oven to a depth of 2 inches; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add cabbage leaves to steamer. Steam cabbage, covered, 6 minutes or until tender and pliable. Remove cabbage from steamer (do not drain water). Rinse cabbage with cold water; drain and pat dry.
  5. Working with one cabbage leaf at a time, place 1/2 cup bulgur mixture in center of leaf. Fold in edges of leaf; roll up. Repeat procedure with the remaining cabbage leaves and bulgur mixture to form 12 cabbage rolls. Stack rolls evenly in steamer.
  6. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.
  7. Combine tomatoes, red wine vinegar, and sugar in saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in parsley. Serve sauce with rolls.
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