Bulgur and White Bean Bake with Cabbage and Tomatoes

Name: Bulgur and White Bean Bake with Cabbage and Tomatoes
Yield: Serves 4
Ingredients: 1½ pounds savoy or napa cabbage, chopped (about 10 cups); 3 garlic cloves, minced; 1¼ cups medium-grind bulgur; 1½ pounds savoy or napa cabbage, chopped (about 10 cups); 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups vegetable broth; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1 tablespoon olive oil or A cup water; 1 tablespoon olive oil or A cup water; 1 large carrot, peeled and chopped; 1 yellow onion, chopped; 1 tablespoon wheat-free tamari; 1 tablespoon fresh dill or 2 teaspoons dried dill; 1 tablespoon fresh dill or 2 teaspoons dried dill; 1 teaspoon smoked paprika; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons minced fresh Italian parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

There is something so satisfying about the combination of bulgur, cabbage, and white beans in this stick-to-your ribs meal. If you have an ovenproof pot or Dutch oven, use it for this recipe, which makes for easier cleanup.

Ingredients

1 tablespoon olive oil or A cup water
1 yellow onion,

Main course
Vegan

Method

Preheat the oven to 350°F. Lightly oil a large (3- to 4-quart) baking dish.
Heat the oil or water in a large saucepan over medium heat. Add the onion and carrot and cook for 5 minutes to soften. Stir in the garlic, then add the cabbage and cook for 3 t