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Cabbage, Carrot and Peanut Bulgur vegetarian side dish peanut butterless low carb

I don’t know why I made this. The combination of ingredients is strange, the name isn’t particularly appetizing (it was originally called braised bulgur and cabbage) and it doesn’t look all that good, but I had all the ingredients so it was too easy to pass up. Did you ever make a recipe you were skeptical about but it wound up being way better than expected? We served this with leftover Chicken Chana Saag (chicken and chickpeas in a spinach and garlic sauce), which is one of our favorite Indian dishes, and expected this odd recipe to simply be filler to round out the meal. We were so wrong. I couldn’t stop eating it and finished it all before I even touched the Saag. There were crazy flavors going on that I can’t fully describe – there was sweetness, saltiness, and something else that was just plain delicious. This taught me to never judge a recipe by its recipe.

Ingredients:Cabbage, Carrot and Peanut Bulgur vegetarian side dish peanut butterless low carb Print

2 tsp olive oil
3/4 cup bulgur wheat
1/2 large onion, chopped
2 cups chopped green cabbage
2 cups sliced carrots
1 red bell pepper, chopped
1 1/2 cups chicken broth or water
1 Tbsp low-sodium soy sauce
1 tsp garlic powder
2 tsp dried parsley
1/2 cup roasted peanuts
kosher salt and pepper, to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add bulgur, onion, cabbage, carrots and red pepper. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add broth (or water), soy sauce, garlic powder and parsley and bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the broth is absorbed, 10 to 15 minutes. Stir in the peanuts and serve.

Filed in Low Carb, Peanut Butterless, Side Dish, Vegetarian

8 Responses / Leave a comment »

  1. Julia says:

    I would never try that! I don’t like Indian food. But give me some Chinese or Korean food and I will be happy to eat it up. I learned to like Asian food a long time ago when my uncle married a Korean while he was stationed in Korea while in the Army. My Aunt Toni made great timpura.

    • Nick says:

      Haha, I love any kind of food really. But this recipe ISN’T Indian, only the stuff we served it with! Actually, this recipe is more Chinese than anything else (soy sauce).

  2. Kyle says:

    Sounds good to me!

  3. Julia says:

    I would actually try it but I know if there is any spice heat, I can’t take it in soup. My tolerance level of spicy heat is limited to Tabasco sauce in Chicken soup. Can’t fix too many spicy foods here as Daughter can’t tolerate anything spicy hot . She can not even eat mild salsa due to the spicy heat level. She is a wimp when it comes to spicy heat.

    • Nick says:

      Yikes! Well don’t worry, there isn’t any spicyness to this!

  4. Lu Brammer says:

    Most interesting. Now that I hear a review from someone who actually “braved” it, I am willing to give it try. Thanks for the share.

  5. Marianne says:

    Strangely, I actually think it sounds rather good. Maybe because it’s an interesting use of cabbage, which I feel like I don’t use enough in my life. I’d make it!

    • Nick says:

      I agree, I never used cabbage much until recently. I think it has a negative connotation to it, like cottage cheese does, but it’s so crunchy and sweet! I use it instead of lettuce for sandwiches and salads now.

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