Braised Bulgur & Cabbage

This ad will not print with your recipe

Print Options

Font Size
Include:
Braised Bulgur & Cabbage
Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken.
Elizabeth Hiser
total:
35 mins
Servings:
4

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.

    Advertisement

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

Per Serving:
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.
Exchanges:

11/2 starch
1 vegetable
21/2 fat (mono)
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/26/2022
This ad will not print with your recipe
Ads will not print with your recipe Advertisement