“Cabbage Rolls Stuffed With Bulgur & Chickpeas” (page 337) is a perfect cold-weather dish, even though these are prepared in a skillet on the stove, not baked in the oven. (There is something so satisfying about a long slow bake of anything in the oven on a cold winter's day!). Because I had a beautiful bunch of collard greens that begged to be rolled around something, I decided to use this instead of the cabbage, which you can plainly see in the picture. The slightly steamed leaves are stuffed with a delicious mixture of cooked bulgur and sautéed onion, cooked garbanzo beans, dillweed, salt and pepper. These tidy little bundles are arranged in a large skillet, covered with tomato juice, and simmered until the greens are cooked and everything is hot throughout. Hearty, satisfying, and wholesome, and made from ingredients you might already have hanging around the kitchen.
Keeping it “McDougall Friendly” checklist:
- Instead of sautéing the onion in oil, use a nonstick skillet and/or a little water, broth, or sherry.