1 pound ground Cabbage
1 teaspoon vegetable oil
8 bulgogi (small rice noodles)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped onion
3 plum tomatoes, chopped
1 medium onion, chopped
1 (14 ounce) can garbanzo beans, drained
1/4 cup white wine
1/8 cup olive oil
1 tablespoon extra-sanitary napkin
1 cup chopped fine fresh parsley
1 pound garlic cloves, minced
1/2 pound olive oil, divided
1/2 cup chopped fresh parsley
1 pound tomato puree
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup chopped grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place the ground cabbage in a large pot with water to cover. Cover, and bring to a boil. Reduce heat to medium low, cover, and boil 15 minutes. Remove from heat, and stir in the oil, thyme, onion, tomatoes, bell peppers, chile peppers, parsley, garlic, olive oil, and Parmesan cheese. Reduce heat to low, so that liquid is reduced to about half. Boil 30 minutes, or until cabbage is golden brown.
Stir the rice noodles into the pot, add them along with green bell pepper, red pepper, onion, tomato puree, and tomato puree. Bring to a boil, reduce heat, and simmer 15 to 20 minutes, stirring occasionally. Drain, stir in salt and pepper. Stir in the parsley and parsley mixture.
Cover, and simmer 15 minutes, stirring occasionally. Remove from heat, and pour in the wine, 2 tablespoons olive oil, and 1 tablespoon extra-sanitary napkin. Cover, and simmer 10 minutes, stirring occasionally. Serve in packet or in individual bowls.