Alternative cabbage rolls

CABBAGE LEAVES
1 ea Head cabbage
Water, to poach
1 pinch Salt
FILLING
1 cup Bulgur
1 3/4 cup Boiling water
1/2 cup Pine nuts, toasted, ground
1 tbsp Oil
1 large Onion, finely diced
3 ea Garlic cloves, minced
1 large Carrot, finely diced
1 tsp Thyme
1 tbsp Basil
2 tsp Sweet Hungarian paprika
2 tbsp Soy sauce
Black pepper, to taste
SAUCE
4 large Tomatoes
2 ea Garlic cloves
1 tsp Basil
1 tbsp Parsley
1 pinch Oregano
1/2 cup Water

1 Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage.
2 When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing.
3 Set aside 8 large leaves with no holes in them.
4 Place bulgur in a bowl & pour boiling water over.
5 Fluff with a fork & set aside until all the water has been absorbed.
6 Fluff occasionally.
7 When the water has been absorbed, mix in the ground pine nuts.
8 Heat oil in a skillet.
9 Saute the onion, garlic & carrots over a low heat for about 5 minutes.
10 Be careful not to overcook the vegetables, but you do need them to be soft.
11 Stir in the herbs & the paprika & saute for a few minutes longer.
12 Mix in the soy sauce & cook for another minute.
13 Remove from the heat & mix into the prepared bulgur-pine nut mixture.
14 Stir well, grind in black pepper & check the seasoning.
15 Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll.
16 Transfer to a large baking dish, lightly oiled.
17 Put all the sauce ingredients in a food processor & puree into a light sauce.
18 Pour over the cabbage rolls.
19 Cover with foil & bake in a preheated oven at 350f for 40 minutes.
20 Serve over rice