Cabbage With Tomatoes, Bulgur and Chickpeas Recipe

Name: Cabbage With Tomatoes, Bulgur and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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); ¼ cup dill, chopped; 2 cups water; 1 cup bulgur; 1 (15 ounce) can chickpeas, drained and rinsed

Servings: persons

¼ 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)
¼ cup dill, chopped
2 cups water
1 cup bulgur
1 (15 ounce) can chickpeas, drained and rinsed

1
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven.
2
Add the onion, and cook, stirring often, until tender, about five minutes.
3
Stir in a pinch of salt and the paprika.
4
Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
5
Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt.
6
Stir in the tomatoes, sugar and vinegar, and add salt to taste.
7
Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
8
Stir in the dill and the water, and bring a to a boil.
9
Add the bulgur and chickpeas.
10
Stir to combine.
11
When the water comes back to a boil, reduce the heat to low and cover.
12
Simmer 10 minutes or until all of the water has been absorbed.
13
Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 1 onion, finely chopped, salt, to taste, 1 tablespoon sweet paprika, and more.

Yes, Cabbage With Tomatoes, Bulgur and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage With Tomatoes, Bulgur and Chickpeas

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