Bulgur with Cabbage and Three Onions

Bulgur with Cabbage and Three Onions Recipe - Vegetarian Food from Turkey

Region / culture: Turkey | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bulgur with Cabbage and Three Onions is a delicious and nutritious dish that combines the nutty flavor of bulgur with the sweetness of cabbage and the savory taste of three different types of onions. This recipe is easy to make and perfect for a healthy weeknight meal.

History

Bulgur is a staple in Middle Eastern and Mediterranean cuisine, where it has been enjoyed for centuries. Cabbage and onions are also commonly used in these regions, making this dish a classic combination of flavors and textures.

Ingredients

1 cup uncooked bulgur
1 tbsp vegetable oil
2 medium leeks (white and light green parts), rinsed well and chopped
1 large red onion, quartered, thinly sliced
8 oz (227 g) package shredded coleslaw cabbage
3 scallions (white and light green parts), thinly sliced
1 tbsp poppy seeds
1 tsp salt
0.5 tsp freshly ground pepper

How to prepare

In a large saucepan, bring 2 cups of water to a boil over high heat.
Stir in bulgur, cover, reduce heat to low, and simmer gently until water is absorbed, about 15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add leeks and onion and cook, stirring often, until softened, about 6 minutes.
Stir coleslaw cabbage and scallions into the leek mixture and reduce heat to medium.
Cover and cook until cabbage has wilted, about 5 minutes.
Fluff the cooked bulgur with a fork, then add it to the onion-cabbage mixture along with poppy seeds, salt, and pepper.
Mix well and serve immediately.

Variations

Add cooked chickpeas or lentils for extra protein.
Top with feta cheese or a squeeze of lemon juice for added flavor.

Cooking Tips & Tricks

Be sure to rinse the bulgur well before cooking to remove any excess starch.

- Cooking the onions and cabbage slowly over low heat helps to develop their flavors and create a delicious caramelized taste.

- Feel free to add your favorite herbs and spices to customize the dish to your taste.

Serving Suggestions

Serve Bulgur with Cabbage and Three Onions as a main dish with a side of yogurt or a fresh salad.

Cooking Techniques

Simmer the bulgur in water to cook it perfectly and absorb all the flavors of the dish.

Ingredient Substitutions

Use quinoa or rice instead of bulgur for a different texture.

- Substitute red or yellow onions for the white onions.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh herbs like parsley or cilantro for a pop of color.

Pairing Recommendations

Serve with a side of grilled vegetables or a fresh tomato salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Each serving of Bulgur with Cabbage and Three Onions contains approximately 250 calories.

Carbohydrates

- Bulgur is a good source of complex carbohydrates, providing sustained energy.

- Cabbage and onions also contain carbohydrates, but in smaller amounts.

Fats

- This dish is low in fat, with only a small amount of vegetable oil used for cooking.

Proteins

- Bulgur is a good source of plant-based protein, making this dish suitable for vegetarians and vegans.

Vitamins and minerals

Cabbage and onions are rich in vitamins C and K, as well as minerals like potassium and manganese.

Alergens

This recipe is free of common allergens like dairy, nuts, and gluten.

Summary

Bulgur with Cabbage and Three Onions is a nutritious dish that is low in fat and calories, but high in fiber, vitamins, and minerals.

Summary

Bulgur with Cabbage and Three Onions is a flavorful and nutritious dish that is perfect for a healthy weeknight meal. With a combination of nutty bulgur, sweet cabbage, and savory onions, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold, blustery day in Istanbul, and my friend Ayse had invited me over for lunch. As soon as I walked into her cozy kitchen, I was hit with the delicious aroma of onions and spices cooking on the stove.

Ayse greeted me with a warm smile and a hug, and then she gestured to a pot simmering on the stove. "I'm making bulgur with cabbage and three onions," she said, her eyes twinkling with excitement. "It's a family recipe that has been passed down for generations."

I watched as Ayse deftly chopped onions and cabbage, adding them to the pot along with some bulgur and a handful of spices. The kitchen filled with the rich, earthy scent of the ingredients mingling together, and my mouth watered in anticipation.

As we sat down to eat, Ayse spooned generous portions of the dish onto our plates. The bulgur was fluffy and perfectly cooked, the cabbage tender and sweet, and the onions caramelized to perfection. Each bite was a symphony of flavors, warm and comforting on a chilly day.

I couldn't get enough of the dish, and I begged Ayse to teach me how to make it. She laughed and agreed, showing me step by step how to recreate the magic of her family recipe in my own kitchen.

Over the years, I have made bulgur with cabbage and three onions countless times, each batch a little different from the last. I have tweaked the recipe here and there, adding a pinch of this or a dash of that to suit my own taste. But the heart of the dish remains the same, a testament to the enduring power of tradition and family recipes.

I have shared the recipe with friends and family, passing it along like a precious heirloom. Each time I make it, I am transported back to that day in Ayse's kitchen, the scent of onions and spices hanging in the air, the warmth of her friendship wrapping around me like a cozy blanket.

As I sit down to enjoy a steaming bowl of bulgur with cabbage and three onions, I am filled with gratitude for the simple pleasures of good food and good company. And I am reminded once again of the power of a shared meal to bring us together, to nourish not just our bodies but our souls as well.

So here is the recipe for bulgur with cabbage and three onions, passed down to me by my dear friend Ayse. May it bring you as much joy and comfort as it has brought me over the years.

Ingredients:

- 1 cup bulgur

- 1 small cabbage, chopped

- 3 onions, thinly sliced

- 2 tablespoons olive oil

- 1 teaspoon cumin

- 1 teaspoon paprika

- Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft and caramelized, about 10 minutes.

2. Add the cabbage to the pot and cook until wilted, about 5 minutes.

3. Stir in the bulgur, cumin, paprika, salt, and pepper. Add enough water to cover the ingredients, about 2 cups.

4. Bring the mixture to a boil, then reduce the heat to low and simmer until the bulgur is tender and the water is absorbed, about 20 minutes.

5. Fluff the bulgur with a fork and serve hot.

Enjoy this hearty and flavorful dish with a side of yogurt or a fresh salad. And remember, the best meals are those shared with loved ones. Bon appétit!