Bulgur with Cabbage and Three Onions

[Guest guest]

Bulgur with Cabbage and Three Onions

4 to 6 Servings—Egg- & Dairy-Free

 

 

1 cup uncooked bulgur

1 Tbs. vegetable oil

2 medium leeks (white and light green parts), rinsed

well and chopped

1 large red onion, quartered, thinly sliced

8-oz. pkg. shredded coleslaw cabbage

3 scallions (white and light green parts), thinly

sliced

1 Tbs. poppy seeds

1 tsp. salt

1/2 tsp. freshly ground pepper

Nutty bulgur is highly compatible with sauteed cabbage

and a trio of onions in this mildly flavored grain

dish.

 

MEAL PLAN:

 

A zesty black bean salad is the perfect fast

accompaniment. Drain and rinse a 16-oz. 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. For added tangy flavor, top each

serving of the bean salad with some feta cheese.

 

1. In large saucepan, bring 2 cups water to a boil

over high heat. Stir in bulgur, cover, reduce heat to

low and simmer gently until water is absorbed, about

15 minutes.

 

2. Meanwhile, in large skillet, heat oil over

medium-high heat. Add leeks and onion and cook,

stirring often, until softened, about 6 minutes.

 

3. Stir coleslaw cabbage and scallions into leek

mixture and reduce heat to medium. Cover and cook

until cabbage has wilted, about 5 minutes.

 

4. Fluff cooked bulgur with a fork, then add to

onion-cabbage mixture along with poppy seeds, salt and

pepper. Mix well and serve at once.

 

PER serving: 216 CAL; 6 G PROT; 5 G TOTAL FAT (0 SAT.

FAT); 39 G CARB.; 0 MG CHOL; 559 MG SOD.; 10 G FIBER

 

 

 

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