Page 72 - One-Dish Meals

Cabbage 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.

P R E P 45 minutes B A K E 40 minutes M A K E S 6 main-dish servings

1
1 ⁄2 cups bulgur (cracked wheat) 3 garlic cloves, crushed with garlic
press
1 tablespoon vegetable oil
3 green onions, sliced
2 medium carrots, peeled and diced
2 tablespoons minced, peeled fresh
2 medium stalks celery, diced
ginger
1 medium red pepper, diced
2 tablespoons plus 1 teaspoon soy
1 ⁄2 small head Napa (Chinese)
sauce
3
cabbage (about 1 ⁄4 pounds),
2 tablespoons seasoned rice vinegar
cut crosswise into 2-inch pieces
1
to equal about 12 cups leafy 1 can (14 ⁄2 ounces) diced tomatoes
tops and 2 cups crunchy stems
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
1
1. Preheat the oven to 350°F. In a 2-quart saucepan, heat 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 ⁄2 cup water; heat to boiling over high heat.
1
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.

72 Casseroles & Oven Dishes