Cabbage With Tomatoes, Bulgur and Chickpeas
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄4 cup extra virgin olive oil
- 1 onion, finely chopped
- salt, to taste
- 1 tablespoon sweet paprika
- 1 medium cabbage, finely shredded (green or red)
- 1 (15 ounce) can chopped tomatoes, with juice
- 2 teaspoons sugar
- 2 teaspoons vinegar (red wine, cider or sherry vinegar)
- 1⁄4 cup dill, chopped
- 2 cups water
- 1 cup bulgur
- 1 (15 ounce) can chickpeas, drained and rinsed
directions
- Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
- Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
- Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.