Cabbage and Bulgur Casserole

1 1/2 cups bulgur; (cracked wheat)
1 tbsp vegetable oil
2 medium carrots; diced
2 medium celery stalks; diced
1 medium red pepper; diced
1/2 small head Napa cabbage; (1 3/4 lb), cut crosswise into 2-inch pieces to equal about 12 cups leafy tops and 2 cups crunchy stems
3 garlic cloves; crushed
3 green onions; sliced
2 tbsp minced; peeled fresh ginger
2 tbsp plus 1 tsp soy sauce
2 tbsp seasoned rice vinegar
1 can (14 1/2 ounces) diced tomatoes
2 tbsp brown sugar
2 tbsp chopped fresh parsley
leaves for garnish

Preheat oven to 350F.

In 2-quart saucepan, heat 1 1/2 cups water to boiling over high heat; stir in bulgur. Remove saucepan from heat; cover and set aside.

In 5-quart Dutch oven, heat vegetable oil over medium-high heat. Add carrots, celery, and red pepper; cook 5 minutes. Add cabbage stems, and cook 7 minutes longer or until vegetables are tender.

Reduce heat to low; add garlic, green onions, and ginger, and cook 1 minute longer, stirring.

Add 1/2 cup water; heat to boiling over high heat. Reduce heat to low; simmer 1 minute, stirring.

Remove Dutch oven from heat; stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and cooked bulgur.

In small bowl, combine tomatoes with their juice, brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce.

In 3-quart casserole, place half of cabbage leaves; top with bulgur mixture, then remaining cabbage leaves. Spoon tomato mixture over top.

Cover casserole and bake 40 minutes or until hot in the center and top layer of cabbage leaves is wilted. Sprinkle with parsley before serving.

Makes 6 main-dish servings
Source: Good Housekeeping, March 1998