Alternative Cabbage Rolls

Directions

1. Bring water & salt to a boil in a pot large sufficient to hold the whole head of cabbage. When it boils, place the whole cabbage in the pot & poach it till the outer leaves can be pulled away without tearing.
2. Set aside 8 large leaves with no holes in them.
3. Place bulgur in a bowl & pour boiling water over. Fluff with a fork & set aside till all the water has been absorbed. Fluff occasionally. When the water has been absorbed, fold in the grnd pine nuts.
4. Heat oil in a skillet. Saute/fry the onion, garlic & carrots over a low heat for about 5 min. Be careful not to overcook the vegetables, but you do need them to be soft. Stir in the herbs & the paprika & saute/fry for a few min longer. Fold in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mix. Stir well, grind in black pepper & check the seasoning.
5. Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring which you have a tight roll. Transfer to a large baking dish, lightly oiled.
6. 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 min. Serve over rice.