Name: Braised Bulgur and Cabbage
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

Philosophical naturalism-the world-view undergirding evolutionism-can provide only three explanations for the existence of the universe in which we live. The first is that the universe is merely an illusion. This notion carries little weight in an age of scientific enlightenment. As has been well said, "even a full-blown solipsist looks both ways before crossing the street." The second is that the universe sprang from nothing. As previously pointed out, this proposition flies in the face of the law of cause and effect. And the third is that the universe eternally existed. This hypothesis is devastated by the law of entropy, which predicts that a universe that has eternally existed would have died an "eternity ago" from heat loss. There is, however, one other possibility. It is found in the first chapter of the first book of the Bible: "In the beginning God created the heavens and the earth" (Genesis 1:1). In an age of enlightenment and empirical science, nothing could be more certain, clear or correct.

Hank Hanegraaff

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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