If you don't have sauerkraut, than use fresh cabbage leaves but boiled them for 20
minutes in salty water, this way leaves become soft and you can wrap bulgur.
Not exact matches
Steam or cook them
in salty boiling
water for 10 - 15
minutes until soft.
-- 125 g rolled oats, soaked
in lukewarm
salty water for 30
minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
Cook potatoes
in salty water for about 15
minutes, until tender but not falling apart.
Cut parsnips and carrots into bite size pieces, and boil
in salty water for 20
minutes or until fully cooked.
I boiled the parsnips first
in salty water until they are completely cooked and fork tender — about 20
minutes.
In a pot of very
salty boiling
water, cook noodles until they're several
minutes shy of al dente.
Simply boil frozen edamame
in salty water while still
in their pods for about 4 or 5
minutes.
I think you can do this also with fresh cabbage leaves, but firs put leaves to boil
in salty water for 20
minutes in order to have soft leaves so you can easily stuff them.
We were less than 5
minutes walking distance from Kata Beach where we enjoyed 3 blissful days of surfing
in turquoise and deliciously warm,
salty water.