Cabbage And Bulgur Casserole Recipe – a delicious recipe with vegetable oil, carrots, Celery, red pepper, cabbage, garlic. Easy to follow and perfect for any occasion.
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1.
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Preheat oven to 350F.
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In 2-qt saucepan, heat 1 1/2 c. water to boiling over high heat; stir in bulgur.
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Remove saucepan from heat; cover and set aside.
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2.
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In 5-qt Dutch oven, heat vegetable oil over medium-high heat.
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Add in carrots, celery, and red pepper; cook 5 min.
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Add in cabbage stems, and cook 7 min longer or possibly till vegetables are tender.
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3.
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Reduce heat to low; add in garlic, green onions, and ginger, and cook 1 minute longer, stirring.
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Add in 1/2 c. water; heat to boiling over high heat.
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Reduce heat to low; simmer 1 minute, stirring.
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Remove Dutch oven from heat; stir in 2 Tbsp.
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soy sauce, 1 Tbsp.
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rice vinegar, and cooked bulgur.
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4.
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In small bowl, combine tomatoes with their juice, brown sugar, 1 Tbsp.
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rice vinegar, and 1 tsp.
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soy sauce.
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5.
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In 3-qt casserole, place half of cabbage leaves; top with bulgur mix, then remaining cabbage leaves.
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Spoon tomato mix over top.
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Cover casserole and bake 40 min or possibly till warm in the center and top layer of cabbage leaves is wilted.
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Sprinkle with parsley before serving.
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Makes 6 main-dish servings.
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29% Each serving: About 220 calories, 7 g
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.