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Bulgur-stuffed Cabbage

Cabbage leaves stuffed with bulgur, parsley, onions, celery, garlic, and tomato sauce, baked until hot.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Bulgur-stuffed Cabbage

Oven375°F
Timeabout 30 minutes

Ingredients

Directions

Prepare the filling

  1. Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.

  2. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft.

  3. Add 2 15-oz cans tomato sauce, 4 cups water and bulgur.

  4. Cook about ½ hour over medium heat, stirring occasionally, until bulgur is tender.

  5. Remove from heat.

Stuff and bake

  1. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf.

  2. Starting at one side, roll leaf up and fold ends under.

  3. Place in a deep baking pan.

  4. Mix the 8-oz can tomato sauce with ½ cup water and pour over stuffed cabbage leaves so they remain moist during baking.

  5. Bake at 375°F for about 30 minutes until cabbage is hot.

Nutrition, whole recipe (rough)

99Calories
4 gProtein
0 gFat
22 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Green Cabbage1 cup shredded (89g)22
Tomato1 medium (123g)22
Celery Stalks1 stalk (40g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Waternot in our table0
Bulgurnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cabbage
Leaves wrap the filling and soften when steamed, forming the roll's outer structure.
Bulgur
Absorbs the cooking liquid and turns tender, giving the filling its body.
Tomato sauce
Provides moisture and acidity, cooking the filling and keeping the rolls moist while baking.
Onions
Soften and sweeten as they saute, adding savory depth to the filling.

The step that matters

Steam the cabbage until the leaves are soft. Leaves that are still stiff tear when rolled and crack open around the filling. Steaming until they bend easily keeps the rolls intact.

Swap the cabbage

How well each one fits the dish's main ingredients (parsley, onion, celery, garlic, tomato, sauce, bulgur):

  1. Carrotfits better
  2. Chivefits better
  3. Eggplantfits better
  4. Cabbagethe original

Fit is the average pairing score against parsley, onion, celery, garlic, tomato, sauce, bulgur. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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