Vegetables with Cracked Wheat

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  GEKKO

“A delicious, easy-to-make Armenian/Italian-inspired dish bursting with flavor. You can substitute green beans or cauliflower - or whatever suits your tastes - for the red cabbage! Excellent served with a green salad and crusty bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the olive oil in a large skillet over medium high heat, and saute the onions about 5 minutes, until tender. Stir in the garlic, then mix in the cabbage and red bell pepper. Continue to cook just until slightly tender.
  2. Stir the cracked wheat into the skillet. Pour in the tomato sauce and water, and bring to a boil. If the liquid does not completely cover everything, add more water and tomato sauce. Season with dried basil, paprika, oregano, thyme, salt, and pepper. Reduce heat to low, cover, and simmer 20 minutes, until all the liquid has been absorbed. Top with Parmesan cheese and fresh basil leaves to serve.

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Reviews (5)

Rate This Recipe


This was a really good dish. I had to add extra tomato sauce, though. Next time I think I will try green beans and red peppers - yum!



Delicious with parmesan cheese! Cook the cabbage well for best results.



Used green cabbage.Very nice. THank you

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Amount Per Serving (4 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 1646 mg
  • 66%

Based on a 2,000 calorie diet



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Vegetarian Meatloaf with Vegetables


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Honey Wheat Calzone