PREP 45 minutes BAKE 40 minutes MAKES 6 main-dish servingsCabbage and Bulgur Casserole
We layered Napa cabbage with a filling that is healthy and tastes good too. Nutty-tasting bulgur is an especially easy grain to cook with because it doesn’t need to be watched or stirred—you simply let it absorb boiling water until tender.
PREP 45 minutes BAKE 40 minutes MAKES 6 main-dish servings
1½ cups bulgur (cracked wheat)
1 tablespoon vegetable oil
2 medium carrots, peeled and diced
2 medium stalks celery, diced
1 medium red pepper, diced
½ small head Napa (Chinese)
cabbage (about 1¾ pounds),
cut crosswise into 2-inch pieces
to equal about 12 cups leafy
tops and 2 cups crunchy stems
3 garlic cloves, crushed with garlic
press
3 green onions, sliced
2 tablespoons minced, peeled fresh
ginger
2 tablespoons plus 1 teaspoon soy
sauce
2 tablespoons seasoned rice vinegar
1 can (14½ ounces) diced tomatoes
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
1. Preheat the oven to 350°F. In a 2-quart saucepan, heat 1½ cups water to boiling over high heat; stir in bulgur. Remove saucepan from heat; cover and set aside.
2. In 5-quart Dutch oven, heat vegetable oil over medium-high heat. Add carrots, celery, and red pepper; cook 5 minutes. Add cabbage stems and cook 7 minutes longer or until vegetables are tender.
3. Reduce heat to low; add garlic, green onions, and ginger and cook 1 minute longer, stirring. Add ½ cup water; heat to boiling over high heat. Reduce heat to low; simmer 1 minute, stirring. Remove Dutch oven from heat; stir in 2 tablespoons of the soy sauce, 1 tablespoon rice vinegar, and cooked bulgur.
4. In small bowl, combine the tomatoes with their juice, brown sugar, the remaining 1 tablespoon rice vinegar, and 1 teaspoon soy sauce.
5. In 3-quart casserole, place half of cabbage leaves; top with the bulgur mixture, then remaining cabbage leaves. Spoon tomato mixture over top. Cover casserole and bake 40 minutes or until hot in the center and top layer of cabbage leaves is wilted. Sprinkle with chopped parsley before serving.
EACH SERVING About 220 calories | 7 g protein | 43 g carbohydrate | 3 g total fat (0 g saturated) | 0 mg cholesterol | 800 mg sodium
