Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Red Cabbage Wilted with Bulgur or Cracked Wheat and Onions from Pontos

Friday, November 4, 2011

[MC-AllEthnic-Recipes] Macedonian Red Cabbage Wilted with Bulgur or Cracked Wheat and Onions from Pontos - 26g Carbohydrate; 8g Dietary Fiber

* Exported from MasterCook *

Macedonian Red Cabbage Wilted with Bulgur or Cracked Wheat and Onions from Pontos

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup extra virgin olive oil
1 large onion -- finely chopped
1 tablespoon sweet paprika -- scant, or a combination sweet and hot paprika, if desired
1 medium head of red cabbage -- cored and finely shredded
2 large firm ripe tomatoes -- grated, or 1 cup peeled, seeded and chopped plum tomatoes (canned are fine)
salt -- to taste
2 cups water
1 cup coarse bulgur
2 tablespoons red wine vinegar -- to 3 tablespoons, or to taste

Heat the olive oil in a Dutch oven or flame-proof casserole over medium heat. Add the onion and cook, stirring, until wilted, 5 to 6 minutes. Add the paprika and stir until the onion is deep red, 4 to 5 minutes. Add the cabbage and tomatoes and season with slat. Stir with a wooden spoon to combine, cover the pot, and wilt the cabbage over low heat for about 15 minutes.

Pour in the water and increase the heat to high, and bring to a boil. Add the bulgur and stir to combine. Bring back to a boil, reduce the heat to low, cover, and simmer and until the bulgur is tender and all of the water has been absorbed, about 10 minutes. Five minutes before removing from the heat, sprinkle in the vinegar and adjust the seasoning with salt.

Makes 6 to 8 side dishes, or 4 main dishes

AuthorNote: The word [gapamas] derives from the Turkish for "cover", and the dish generally refers to some kind of meat stew, usually with tomato sauce. The Pontian rendition, meatless, defies all explanation, except for the fact that the pot is indeed covered while the meal cooks.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 209 Calories; 11g Fat (44.8% calories from fat); 5g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : Gapamas

Nutr. Assoc. : 0 0 0 0 0 0 0 218 0