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1. In large saucepan, add bulgur, onion, cabbage and carrots to small amount of broth or water and cook stirring, until the vegetables begin to soften, about 1 minute. 2. Add the 1 1/2 cups of broth and soy sauce and bring to a boil. Reduce heat to low, cover and simmer until bulgur is tender and broth is absorbed, about 10 to 15 minutes. Adjust seasoning with soy sauce. 3. Sprinkle with parsley if desired. Posted to fatfree digest by BHATPHOACC
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|Serving Size: 1 Cup (81g)|
|Recipe Makes: 5 Cups|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 36.3mg||1 %|
|Potassium 231.3mg||6 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11g|
|Protein 2g||3 %|
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Calories per serving: 65
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