Recipe - Cabbage And Bulgur Casserole

1 One half cup Bulgur; (cracked wheat)
1 tablespoon Vegetable oil
2 md Carrots; minced
2 md Celery Stalks; minced
1 md Red pepper; minced
One half small Head Napa; (1 3/4#) cut
crosswise into 2" pcs to
equal about 12 cups Leafy
tops and 2 cups crunchy
stems
3 Garlic cloves; crushed
3 Green onions; cut or sliced up
2 tablespoon Minced; peeled fresh
Ginger
2 tablespoon Soy sauce; (+1t)
2 tablespoon Seasoned rice vinegar
1 cn Diced tomatoes; (14 1/2
ounces)
2 tablespoon Brown sugar
2 tablespoon Chopped fresh parsley
Leaves for garnish

1. Preheat oven to 350F. In 2quart saucepan, heat 1 One half cups water to
boiling over high heat; stir in bulgur. Remove saucepan from heat; cover
and set aside.

2. In 5quart Dutch oven, heat vegetable oil over mediumhigh 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 One half 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 3quart 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 maindish servings. Each serving: About 220 calories, 7 g protein,
43 g carbohydrate, 3 g total fat (0 g saturated), 0 mg cholesterol, 800 mg
sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy feb98

Recipe by: GoodHousekeeping 3/98

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 23,
1998