Angry Rolls

Ingredients for 4 servings:

• 16 leaves of white cabbage
• 180 g bulgur
• ½ can corn
• 3 eggs
• 1 onion(s)
• 1 can of mushrooms
• 1 can tomatoes, chopped
• 1 pack of tomatoes, pureed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cabbage rolls with bulgur corn filling and tomato mushroom sauce

For the sauce, fry the onions in oil, add the mushrooms, and fry briefly. Then pour in the pureed and chopped tomatoes and simmer for 20 minutes. For the filling, prepare the bulgur according to the package instructions and let it cool (we did this in the freezer). Then add the eggs and corn. Blanch the washed cabbage leaves in boiling water for 5 minutes. Then refresh the cooked leaves in cold water and tap the tough stems with a pan – this makes it easier to roll later. Preheat the oven to 180°C. Place 1 tablespoon of bulgur filling in the center of each white cabbage leaf and first fold in the sides to the stem, then fold in the top and bottom as well. Place the finished parcels next to each other in a baking dish, open side down. Pour the prepared tomato sauce on top. If there is any filling left over, spread it on top as a kind of crust for baking. Bake in the oven for 40-50 minutes. This recipe was born on a trip to the Golan Heights in Israel, when we two girls had to wait for our male colleagues, who took ages to arrive. We were getting increasingly impatient and annoyed—hence these roulades’ name. Since nothing is open in Israel on Friday nights because of the Sabbath—except for a small Russian kiosk—we tried to conjure up the best we could from all sorts of canned goods and the home-grown cabbage from the hostel—and in the end, they were truly delicious—angry rolls.