Cabbage & Bulgur Casserole

Recipe Ingredients

1 1/2 cups	355ml	Bulgur - (cracked wheat)
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Carrots - diced (medium)
2 tablespoons	30ml	Celery stalks - diced (medium)
1 tablespoon	15ml	Red pepper - diced (medium)
1/2		Napa cut crosswise into 2" pcs
		To equal about 12 cups
		Leafy tops and 2 cups crunchy stems
3		Garlic cloves - crushed
3		Green onions - sliced
2 tablespoons	30ml	Minced - peeled fresh
		Ginger
2 tablespoons	30ml	Soy sauce - (+1t)
2 tablespoons	30ml	Seasoned rice vinegar
1		Diced tomatoes - (14 1/2 ounces)
2 tablespoons	30ml	Brown sugar
2 tablespoons	30ml	Chopped fresh parsley
		Leaves for garnish

Recipe Instructions

1. Preheat oven to 350F In 2-quart saucepan, heat 1 1/2 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 1/2 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 soy sauce, 1 tablespoon rice vinegar, and cooked bulgur.

4. In small bowl, combine tomatoes with their juice, brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce.

5. In 3-quart casserole, place half of cabbage leaves; top with 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 parsley before serving.

Makes 6 main-dish servings.

Source:
Good Housekeeping 3/98

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.