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1
Bring water & salt to a boil in a pot large sufficient to hold the whole head of cabbage.
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2
When it boils, place the whole cabbage in the pot & poach it till the outer leaves can be pulled away without tearing.
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3
Set aside 8 large leaves with no holes in them.
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4
Place bulgur in a bowl & pour boiling water over.
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5
Fluff with a fork & set aside till all the water has been absorbed.
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6
Fluff occasionally.
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7
When the water has been absorbed, fold in the grnd pine nuts.
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8
Heat oil in a skillet.
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9
Saute/fry the onion, garlic & carrots over a low heat for about 5 min.
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10
Be careful not to overcook the vegetables, but you do need them to be soft.
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11
Stir in the herbs & the paprika & saute/fry for a few min longer.
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12
Fold in the soy sauce & cook for another minute.
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13
Remove from the heat & mix into the prepared bulgur-pine nut mix.
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14
Stir well, grind in black pepper & check the seasoning.
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15
Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring which you have a tight roll.
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16
Transfer to a large baking dish, lightly oiled.
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17
Put all the sauce ingredients in a food processor & puree into a light sauce.
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18
Pour over the cabbage rolls.
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19
Cover with foil & bake in a preheated oven at 350F for 40 min.
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20
Serve over rice.
