Braised Bulgur & Cabbage (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Braised Bulgur & Cabbage

http://www.eatingwell.com/recipes/braised_bulgur_cabbage.html

From EatingWell:  January/February 1998, The EatingWell Diabetes Cookbook (2005)

Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken.

4 servings, about 11/4 cups each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven or large saucepan over medium heat. Add bulgur, onion, cabbage and carrots; cook, stirring, until the vegetables begin to soften, about 1 minute. Add broth and soy sauce (or tamari); bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the broth is absorbed, 10 to 15 minutes. Serve hot, sprinkled with peanuts and parsley.

Nutrition

Per serving : 280 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 2 mg Cholesterol; 37 g Carbohydrates; 11 g Protein; 9 g Fiber; 244 mg Sodium; 564 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 fat (mono)

Tips & Notes