Main dishes · CRESPO KITCHEN

Cabbage Rolls with Bulgur and Dried Mango

Cabbage leaves filled with cooked wheat, chickpeas and fruit, baked in tomato sauce.

65 min approx.4 servingsDried mango

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

8 large cabbage leaves
2 cups cooked bulgur
1 cup cooked mashed chickpeas
⅓ cup finely chopped dried mango
½ chopped onion
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon salt
2 cups tomato sauce
½ cup vegetable broth
Water for blanching

Method

Heat oven to 190°C/375°F. Boil cabbage leaves 3 minutes to soften, drain and trim the thick ribs.
Cook onion in oil over medium heat 5 minutes. Mix with bulgur, chickpeas, mango, cumin and salt.
Divide filling among leaves, fold sides in and roll. Arrange seam-side down in a baking dish.
Pour over sauce and broth, cover and bake 35–40 minutes until cabbage is tender and center reaches 74°C/165°F.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: