View source for Bulgur with Cabbage and Three Onions


== Description ==
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 pepper]]s, 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.

== Ingredients ==
* 1 cup uncooked [[bulgur]]
* 1 tbsp [[vegetable oil]]
* 2 medium [[leek]]s (white and light green parts), rinsed well and chopped
* 1 large [[red onion]], quartered, thinly sliced
* 8 oz pkg. shredded coleslaw [[cabbage]]
* 3 [[green onions|scallions]] (white and light green parts), thinly sliced
* 1 tbsp [[poppy seeds]]
* 1 tsp [[salt]]
* ½ tsp freshly ground [[pepper]]

== Procedures ==
# 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.
# Meanwhile, in large skillet, heat [[oil]] over medium-high heat.
# Add [[leek]]s and [[onion]] and cook, stirring often, until softened, about 6 minutes.
# Stir coleslaw [[cabbage]] and scallions into [[leek]] mixture and reduce heat to medium.
# Cover and cook until [[cabbage]] has wilted, about 5 minutes.
# 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.

[[Category:Vegetarian Recipes]]
[[Category:Red onion Recipes]]
[[Category:Cabbage Recipes]]
[[Category:Bulgur Recipes]]
[[Category:Leek Recipes]]