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; 1.7 g saturated fat; 400 mg sodium. 636 mg potassium; 36.3 g carbohydrates; 8.2 g fiber; 7 g sugar; 10.6 g protein; 10887 IU vitamin a iu; 22 mg vitamin c; 65 mcg folate; 67 mg calcium; 2 mg iron; 94 mg magnesium;

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