RCI-RC.006.0029.001
Bulgur with Cabbage and Three Onions
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.
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 tbsp
- leeks (white and light green parts)2 mediumrinsed well and chopped
- red onion1 largequartered, thinly sliced
- pkg. shredded coleslaw cabbage8 oz
- scallions (white and light green parts)3 unitthinly sliced
- 1 tbsp
- 1 tsp
- ½ tsp
Method
1
Rinse the bulgur under cold running water, then combine it with an equal volume of boiling salted water in a medium saucepan. Cover tightly and let it steam off the heat for 15–20 minutes until the water is fully absorbed and the grains are tender.
20 minutes
2
While the bulgur steams, thinly slice the red onion into half-moons and separate the rings. Trim and thinly slice the scallions on the bias, keeping the green and white parts together.
5 minutes
3
Shred the cabbage into fine, even strips using a sharp knife or mandoline. Place the shredded cabbage in a large mixing bowl.
5 minutes
4
Heat vegetable oil in a skillet over medium heat and sauté the red onion slices for 5–7 minutes, stirring occasionally, until softened and lightly golden.
7 minutes
5
Add the sautéed red onion and its oil to the bowl with the shredded cabbage, then add the scallions and toss to combine.
2 minutes
6
Fluff the cooked bulgur with a fork and add it to the cabbage and onion mixture. Drizzle with a little additional vegetable oil if desired and toss everything together until evenly combined.
3 minutes
7
Season generously with salt and freshly ground black pepper, then sprinkle the poppy seeds over the dish. Toss once more to distribute the seasoning evenly.
2 minutes
8
Taste and adjust seasoning as needed, then serve the dish warm or at room temperature as a side or light main course.