Bulgur with Cabbage and Three Onions

1. 1

   In large saucepan, bring 2 cups water to a boil over high heat.

2. 2

   Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.

3. 3

   Meanwhile, in large skillet, heat oil over medium-high heat.

4. 4

   Add leeks and onion and cook, stirring often, until softened, about 6 minutes.

5. 5

   Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium.

6. 6

   Cover and cook until cabbage has wilted, about 5 minutes.

7. 7

   Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper.

8. 8

   Mix well and serve at once.

9. 9

   MEAL PLAN:

10. 10

    A zesty black bean salad is the perfect fast accompaniment.

11. 11

    Drain and rinse a 16-oz.

12. 12

    can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette.

13. 13

    For added tangy flavor, top each serving of the bean salad with some feta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.