Recipe: Cabbage hash

Tame the appetite of your pickiest leprechaun with a healthy cabbage hash. Delicious served warm or cold – it’s perfect to bring as your lunch.

Serves 6

Ingredients

Cabbage Hash:

• 2 ½ cups cooked bulgur, cooked in low-sodium vegetable broth (1 cup dry bulgur to 1 ½ cups low sodium vegetable broth)
• 8 ounces meatless crumble/strips, like MorningStar Farms Ground Crumble
• 2 teaspoons olive oil OR non-stick cooking spray
• ½ head of cabbage, sliced into 1-inch squares
• 1-2 medium carrots, sliced/chopped into small pieces
• 2 small sweet onions, thinly sliced
• 1-2 cloves of garlic, pressed
• 1 can (15-ounces) diced low sodium tomatoes
• 2 tablespoons unsalted tomato paste
• ½ cup dried cranberries
• 2 tablespoons sliced unsalted almonds
• 1 ¼ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 2 teaspoons dried parsley

Yogurt Sauce:

• ¾ cup plain, non-fat Greek yogurt
• ½ teaspoon ground cumin
• 1 tablespoon finely chopped fresh mint
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Directions

Cabbage Hash:

In a pot, add unrinsed bulgur to cold broth and bring to boil. Cover and simmer 12-15 minutes.

Heat a large skillet with olive oil/non-stick cooking spray. Sauté the carrots, cabbage, onion and garlic over medium heat until tender and onion translucent. Add the diced tomatoes and cook until warm. Remove from heat.

Cook meatless crumbles/strips according to package directions.

Combine cooked bulgur, tomato paste, almonds, dried cranberries, cumin, cinnamon and parsley.

Combine bulgur mixture, meatless crumbles/strips and sautéed veggies. Stir well and until combined.

Yogurt Sauce:

Mix together the yogurt, cumin, mint, lime zest and juice in a bowl.

Top cabbage with sauce or serve on the side.

Nutrition Facts (per serving):

280 calories, 5g fat, 46g carbohydrates, 8g fiber, 15g protein

Recipe from Jendy Newman, Registered Dietitian at PeaceHealth Southwest Medical Center.