Receta Cabbage And Bulgur Casserole
Ingredientes
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Direcciones
- Preheat oven to 350F. In 2-qt saucepan, heat 1 1/2 c. water to boiling over high heat; stir in bulgur. Remove saucepan from heat; cover and set aside.
- In 5-qt Dutch oven, heat vegetable oil over medium-high heat. Add in carrots, celery, and red pepper; cook 5 min. Add in cabbage stems, and cook 7 min longer or possibly till vegetables are tender.
- Reduce heat to low; add in garlic, green onions, and ginger, and cook 1 minute longer, stirring. Add in 1/2 c. water; heat to boiling over high heat. Reduce heat to low; simmer 1 minute, stirring. Remove Dutch oven from heat; stir in 2 Tbsp. soy sauce, 1 Tbsp. rice vinegar, and cooked bulgur.
- In small bowl, combine tomatoes with their juice, brown sugar, 1 Tbsp. rice vinegar, and 1 tsp. soy sauce.
- In 3-qt casserole, place half of cabbage leaves; top with bulgur mix, then remaining cabbage leaves. Spoon tomato mix over top.
- Cover casserole and bake 40 min or possibly till warm in the center and top layer of cabbage leaves is wilted. Sprinkle with parsley before serving.
- Makes 6 main-dish servings. 29% Each serving: About 220 calories, 7 g