Whole Grain and Italian Sausage–Stuffed Cabbage

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 1.3 cups bulgur uncooked
• 2 teaspoons butter 
• 2 cups canned tomatoes canned crushed
• 0.7 cup carrots finely chopped
• 0.7 cup celery finely chopped
• 0.5 ounce the following: parmesan rind) dried crushed
• 2 tablespoons parsley fresh chopped
• 2  garlic clove minced
• 1 pound turkey sausage italian hot
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 1.5 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 12 large savoy cabbage leaves 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

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.
4. Add onion, celery, carrot, and garlic to pan; saut 7 minutes or until tender and lightly browned.
5. Add vegetables to bulgur mixture; cool slightly. Stir in salt and pepper.
6. Remove casings from sausage. Crumble sausage into bulgur mixture; stir well to combine.
7. 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.
8. Add cabbage leaves to steamer. Steam cabbage, covered, 6 minutes or until tender and pliable.
9. Remove cabbage from steamer (do not drain water). Rinse cabbage with cold water; drain and pat dry.
10. 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.
11. Return Dutch oven to medium-high heat; bring water to a boil. Steam rolls, covered, 30 minutes, adding more water if necessary.
12. Combine tomatoes, red wine vinegar, and sugar in saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
13. Remove from heat; stir in parsley.
14. Serve sauce with rolls.