Prep 15 mins
Cook 45 mins
A nice vegan recipe from Martha Rose Shulman that appeared in the *New York Times* in 2011. She writes that it's based on a Greek recipe. The vinegar (I used cider and, by the way, red cabbage) and sugar, combined with the tomatoes, give it some of the same notes as sweet and sour stuffed cabbage, but not as intense a flavor. It could be either a main dish or a side dish. I think I liked it better at served room temperature.
- 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
- 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.