in Turkey

Lahanali Bulgur Pilaf

updated

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Ingredients for 4 servings:

  • 1 small white cabbage
  • 3 tbsp olive oil
  • 2 cup(s) bulgur, coarse, small cups
  • 1 tbsp tomato paste
  • 1 onion(s)
  • 2 cup(s) water, hot
  • Salt
  • pepper
  • dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bulgur cabbage dish

Cut the white cabbage into bite-sized pieces, removing any tough stalks. Finely chop the onion and fry in olive oil until translucent. Add the tomato paste. Sauté for a few minutes. Add the cabbage and simmer on low heat for about 10 minutes. Finally, add the bulgur (about 200 ml of liquid) and hot water (1 cup is about 250 ml of liquid). Season with salt, pepper, and dill. If you like, you can also add a little chili. Cook on low heat for about 20 minutes, until the water is absorbed. Serve warm. Suitable as a main course or side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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