Cooking hearty cabbage with nutty-tasting bulgur makes for a practical and nutrient-rich braise that marries nicely with pork or chicken.
- 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 Publisher. All rights reserved.
nutrition information per serving
280 calories; 12g total fat; 2g total saturated fat; 2mg cholesterol; 244mg sodium; 37g carbohydrates; 9g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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