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

Elizabeth Hiser
Source: EatingWell Magazine, January/February 1998

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total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 10.6g; carbohydrates 36.3g; dietary fiber 8.2g; sugars 7g; fat 12g; saturated fat 1.7g; vitamin a iu 10887.2IU; vitamin c 22.2mg; folate 64.7mcg; calcium 66.8mg; iron 1.7mg; magnesium 94.4mg; potassium 636.5mg; sodium 399.8mg; thiamin 0.2mg.
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