Cabbage With Tomatoes, Bulgur and Chickpeas
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 1onion, finely chopped
- Salt to taste
- 1tablespoon sweet paprika
- 1medium head green or red cabbage, finely shredded
- 114-ounce can chopped tomatoes with juice
- 2teaspoons sugar
- 2teaspoons red wine vinegar, cider vinegar or sherry vinegar
- ¼cup chopped fresh dill
- 2cups water
- 1cup coarse bulgur
- 115-ounce can chickpeas, drained and rinsed
Nutritional analysis per serving (6 servings)
329 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 12 grams sugars; 11 grams protein; 961 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Advance preparation: Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
Private Notes
Comments
I was looking for a delicious way to use up a big CSA cabbage, and this recipe did the trick! I omitted the bulgur and water, and used another can of chickpeas instead. I also added more paprika, vinegar, and sugar to taste.
The first time i made this I used red wine vinegar. The second time I doubled the paprika, used almost 3/4 cup of fresh dill, and used sherry vinegar. we liked the result much better.
This is very easy and delicious. My teenagers enjoyed as well. Happy to have some leftovers for lunch.
i love this dish. easy and delicious. i add currants or yellow raisins and they make it even better.
After reading comments I made one change - cooked the bulgur separately- then plated the bulgur and the vegetables over the bulgur - it was excellent and the colors of the vegetables were more vibrant. Will make again !
I mostly followed the recipe. I added chorizo to give it a little more substance, but in point of fact, it was quite unnecessary, and when I make it again I will leave the chorizo out. I upped the spicing (e.g. vinegar, paprika) as suggested, and would recommend doing so. I did not add any sugar, and it was not missed. In any event, I will certainly make this again.