Braised Bulgur & Cabbage

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.

READER'S COMMENT:

"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.. "

Create a Review

2 Reviews for Braised Bulgur & Cabbage

07/12/2012

Anonymous

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

Comments

01/20/2010

Anonymous

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..

Comments