Lebanese Bulgar Cabbage Pilaf

Submitted by schmme

"This is an easy and tasty recipe that I discovered and adapted from Mark Bittman. I like it both hot and cold"

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 4 cups
• Serves: 6

ingredients

• 14.79 ml olive oil
• 236.59 ml Bulgar wheat
• 532.32 ml chicken broth
• 236.59 ml shredded cabbage
• 9.85 ml pickling spices
• 0.25 ml Worcestershire sauce

directions

1. Heat oil in pan and add bulgar, cook for 2 minutes.
2. Add broth, cabbage, Worcestershire sauce and the pickling spice (put spices in a tea ball or cheesecloth to keep them together).
3. Cover, boil gently for 5 minutes.
4. Take off heat and let sit for 10 minutes.
5. Remove pickling spice and serve.

Reviews

[Elmotoo]

Well, I think it was me who messed up. I used coarse ground bulgur & it took a LOT longer to cook. Stick with the fine or maybe medium? That said, I doubled it, it made a LOT & everyone enjoyed it! I added more cabbage than I was supposed to but it didn't hurt it any. This is a good recipe to have in your repertoire. :) Made for 'If it's September this must be Lebanon!'