Cabbage and Bulgur Casserole

11â„2 cups bulgur (cracked wheat)
1 tablespoon vegetable oil
2 medium carrots, peeled and diced
2 medium stalks celery, diced
1 medium red pepper, diced
1â„2 small head Napa (Chinese) cabbage (about 13â„4 pounds), cut crosswise into 2-inch pieces to equal about 12 cups leafy tops and 2 cups crunchy stems
3 garlic cloves, crushed with garlic press
3 green onions, sliced
2 tablespoons minced, peeled fresh ginger
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons seasoned rice vinegar
1 can (141â„2 ounces) diced tomatoes
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley

Preheat the oven to 350Â°F. In a 2-quart saucepan, heat 11â„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 1â„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 of the soy sauce, 1 tablespoon rice vinegar, and cooked bulgur.
In small bowl, combine the tomatoes with their juice, brown sugar, the remaining 1 tablespoon rice vinegar, and 1 teaspoon soy sauce.
In 3-quart casserole, place half of cabbage leaves; top with the 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 chopped parsley before serving.
- P R E P 45 minutes
- B A K E 40 minutes
- MA K E S 6 main-dish servings