Hungarian Cabbage Rolls

8 large cabbage leaves with no holes
Pinch of salt
1 cup bulgur
1 cup sunflower seeds or walnut pieces
1 tablespoon unrefined corn oil
1 cup diced onions
1 cup peeled and diced carrots
1 tablespoon minced garlic
¾ teaspoon ground thyme
1 tablespoon dried basil
2 teaspoons paprika
2 tablespoons white miso dissolved in 2 tablespoons water
3 tablespoons tamari

Blanch cabbage leaves in boiling water 3-5 minutes, until soft but not cooked completely. Set aside. Bring to a boil 2 cups water with pinch of salt. Stir in bulgur, cover, and simmer 4-5 minutes. Remove from heat and let stand 15 minutes. Roast sunflower seeds or walnut pieces at 350 degrees about 10 minutes, until lightly browned. Heat corn oil in saucepan; add onions, carrots, garlic, and pieces; sauté 5 minutes, stirring constantly. Add miso and tamari. Stir in roasted seeds or nuts and bulgur. Roll each cabbage leaf as follows: Place ½ cup filling at the top of the leaf and make one roll down the leaf while pressing firmly; fold the sides into the center and continue rolling the leaf downward at least one more time. Oil an 8-inch square baking dish and place cabbage rolls in dish, seam down. Pour 1 cup water over rolls; cover dish with foil. Bake 350 degrees 30 minutes. Serve hot with a sauce of your choice. Eight servings.

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