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Put all of the broth ingredients into a pan of water and let the stock boil away for an hour and a half. Sweat off the onions and garlic in some butter in a pan. Blanche the cabbage leaves in hot water so that they wilt down and become flexible. Strain the broth that has been cooking through a sieve and season the stock with salt and pepper. Return the stock to the heat and simmer slowly. When the cabbage leaves are soft, remove them from the water using tongs and plunge them into cold water to stop the wilting process. Pat the leaves dry. Place the sweated onions and garlic in a bowl with the squeezed out bulgar wheat. Add the sunflower seeds, coriander, mint, ginger and raisins and mix together. Cut the centre vein out of the middle of the cabbage and then turn the leaf over so that the inside is facing upwards. Spoon some onion mix into the middle, then roll the leaf up bringing the sides up and tucking them in. Once you have done all eight place them in a steamer for 15 minutes. After 15 minutes, remove the rolls from the steamer with a pair of tongs and place in a serving bowl. Ladle some of the broth over the cabbage rolls and scatter coriander leaves and spring onions on top.
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|Serving Size: 1 Serving (1441g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 456 (41%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 30.5g||152 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 121.9mg||38 %|
|Sodium 2316.6mg||80 %|
|Potassium 2635.6mg||69 %|
|Total Carbohydrate 175.1g||51 %|
|Dietary Fiber 40.1g||160 %|
|Sugars, other 135g|
|Protein 20.3g||29 %|
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Calories per serving: 1100
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