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In large saucepan, bring 2 cups water to a boil over high heat. Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.
Meanwhile, in large skillet, heat oil over medium-high heat. Add leeks and onion and cook, stirring often, until softened, about 6 minutes.
Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium. Cover and cook until cabbage has wilted, about 5 minutes.
Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper. Mix well and serve at once.
A zesty black bean salad is the perfect fast accompaniment. Drain and rinse a 16-oz. can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette. For added tangy flavor, top each serving of the bean salad with some feta cheese.
- Calories 216
- Carbohydrate Content 39 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 10 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 559 mg
- Sugar Content 0 g