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Braised Bulgur & Cabbage

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  4 servings, about 11/4 cups each
Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken.
For Braised Bulgur & Cabbage :
2 teaspoons  canola oil
3/4 cup  bulgur
1   large onion , chopped
2 cups  chopped green cabbage
2 cups  sliced carrots
1 1/2 cups   reduced-sodium chicken broth or vegetable broth
1 tablespoon   reduced-sodium soy sauce or tamari
1/2 cup  chopped unsalted dry-roasted peanuts
2 tablespoons   chopped fresh parsley
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Simple Side Dishes
Nutrition Facts per Serving
Yield:   4 servings, about 11/4 cups each
Calories: 280
Fat. Total: 12g
Protein: 11g
Carbohydrates, Total: 37g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 2mg
Sodium: 244mg
% Cal. from Fat: 39%
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