Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser
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Ingredients

Directions

  • 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.

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Tips

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutrition Facts

276 calories; 12 g total fat; 400 mg sodium. 36.3 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/12/2012
Interesting use of cabbage I needed to use some cabbage from my CSA. I wanted a main dish rather than a side dish so I doubled the recipe (I had a lot of cabbage!) and added a couple cups of white beans to boost the protein. I substituted white wine for some of the broth and slivered almonds for the peanuts. Quite tasty; I'll make again! Pros: Easy Cons: Lots of slicing/chopping Read More
Rating: 4 stars
10/30/2011
Made as written other than substituted pomegranate juice for soy and walnut for peanuts and served with middle eastern fare. Easy and good way to use the abundant cabbage of winter.. Read More