| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 5 | Cups | |||
INGREDIENTS
| sm | Amount of water; broth or whatever you use for sauteing | |
| 3/4 | c | Bulgur |
| 1 | lg | Onion; chopped |
| 2 | c | Chopped green cabbage |
| 2 | c | Sliced carrots |
| 1 1/2 | c | Broth of choice |
| 1 | tb | Soy sauce or tamarai or more to taste |
INSTRUCTIONS
1. In large saucepan, add bulgur, onion, cabbage and carrots to small amount of broth or water and cook stirring, until the vegetables begin to soften, about 1 minute. 2. Add the 1 1/2 cups of broth and soy sauce and bring to a boil. Reduce heat to low, cover and simmer until bulgur is tender and broth is absorbed, about 10 to 15 minutes. Adjust seasoning with soy sauce. 3. Sprinkle with parsley if desired. Posted to fatfree digest by BHATPHOACC <BHATPHOACC@aol.com> on Apr 4, 1998
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