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Ingredients

• 2 cups water
• 1/2 cup dried porcini mushrooms, crushed (about 1/2 ounce)
• 1 1/4 cups uncooked bulgur
• 2 teaspoons butter
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• 2/3 cup finely chopped carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound hot turkey Italian sausage
• 12 large Savoy cabbage leaves
• 2 cups canned crushed tomatoes
• 1 1/2 tablespoons red wine vinegar
• 2 teaspoons brown sugar
• 2 tablespoons chopped fresh parsley

Description

Steaming The Cabbage Leaves Before Filling Them Makes Them Pliable Enough To Roll Up.

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