Cabbage With Tomatoes, Bulgur and Chickpeas
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- 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
Ingredient Substitution Guide
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; 962 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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Linda
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.
Linda
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.
stephanie
This is very easy and delicious. My teenagers enjoyed as well. Happy to have some leftovers for lunch.
NBMaggie
Couldn't disagree more strongly with this assessment of Martha Rose Shulman's gorgeous meal. I have made this a number of times and am about to do so again today...which is what brought me to this site and the review by "Jolly." I especially love the dill/paprika combination. The only modification I have ever made is to use veggie broth instead of water...but that is completely optionalThis is a wonderful complete meal and it most emphatically is NOT heavy tasting...just yummy as well as healthy
Tom
Fairly bland as made. Not sure how it received 5 stars, Acceptable as condiment on a hamburger. We experimented with a few different spices using small portions to see what might do the trick. We found that mustard improved the flavor profile so dried mustard might be worth adding. Also tried a chipolte spice blend that worked nicely.
SP
I started making this last year as a take to work for lunch dish, but it was also a good quarantine pantry dish for me. I make it more Spanish style than Greek by skipping the dill and using smoked paprika instead of sweet and using sherry vinegar. I have found that adding an extra splash of vinegar just before eating really helps brighten up the flavors
Deborah
Added quite a lot of tomato paste and used red wine instead of water. Skipped sugar as that sweet&sour thing doesn't appeal, added garlic. A commenter said it lacked umami, to which in my kitchen there is only one solution: Anchovies! Yes! I admit, a lot of changes, but the idea is still quite similar, and very delicious.
Ellie
Would do well with some garlic as well
C, SF
This was not good as written. Someone else said something about the bland, mushy bad ol’ days of vegetarian cooking, and I couldn’t agree more. I made some adjustments, though, and it turned this dish into a winner: added a lot more paprika and sherry vinegar and then topped everything with toasted, chopped almonds, chili oil and Spero brand vegan goat cheese (cultured sunflower seeds). My partner loved it and is excited to have lots of leftovers.
Diane D.
I made this after searching for bulgur recipes to use some I had. I'm not a Vegan or a Vegetarian. But, once cooked, I found myself going back for more and more. It's delicious. I used Red Cabbage and red wine vinegar, but follow the recipe to the letter, except with half portions. One difference was that the final stage of waiting for the water to absorb took me twice as long.
Ella
yes, but is it a tasty mush?
-tkf
I made some changes to the recipe and it turned out well. I added 3 cloves of fresh minced garlic to the onion for simmering. I used 2 cans of chickpeas. I removed their shells. I used smoked paprika and added ½ tsp mustard, ½ tsp chipotle powder, ½ tsp coriander, ¼ tsp cumin, ½ tsp oregano. Before serving, I added a couple of dollops of Tofutti brand sour cream. (It’s dairy free, but doesn’t claim to be vegan). Next time, for color, I will add frozen green lima beans)
marissa
Made with couscous and it was delicious! Also doubled tomatoes, used a tblspn tomato paste when sautéing the onions w paprika, and used veggie broth instead of water. A few variations but the flavor ended up delicious!!
kate
So satisfying served with sour cream. I did not have dill or sweet paprika but used sherry vinegar, generously, and smoked paprika. With that combination, I bet freekeh would be good, but bulgur was just fine! Easy, fast, yummy, healthy, and vegetarian. What more can you ask for?
JML3
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 !
JerseyBiker
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.
LindainPittsburgh
Added 1 tbsp tomato paste and 3 anchovies and 2 tablespoons smoked paprika. Still a little bland. Next time add hot sauce or cayenne and mushrooms.
Bronson
I will adjust the proportions of cabbage to chickpeas to bulgur (or as we made, farro), because they make a nice break from the cabbage. A really good dish, and definitely better on the second day, and at room temp.
LindainPittsburgh
Smoked paprika sherry vinegar and dry mustard
Eliz
Made this several times and love it but have never had fresh dill to hand so will look forward to trying that. I like it warmed in a pan with a runny fried egg cooked shakshuka style, delicious as a breakfast
Kelly
Added hot Hungarian paprika paste, two vegetable Oxo cubes and used dried beans in the pressure cooker first as I didn't have canned. Partner ate his over leftover mashed potatoes and we both used sour cream. Loved it on a snowy day!
Andre
after neither soy sauce or worcestershire could save me from a huge pot of “its bland and i dont like it”, a healthy squirt of gochujang sauce saved the day
Sandy
We found this dish too bland and added sweet and spicy Thai sauce and cumin for flavor.
Diana P.
This recipe is problematic. The reviewers that say it's bland are 100% right. And I think it has to do with the subjective measure for the cabbage (approximate weight would be great). If your cabbage is bigger than what Martha considers "medium," it's going to be way too much for the measures listed. I had to at least double the spices/herbs to give it any flavor. And it made more like 12 servings! Give us real ingredient measures, NYT. I added feta to serve, but sour cream would also work.
ludmilla
I have been making this recipe for at least two or three years and love it – both for myself and for potluck dinners and picnics. When I didn’t have bulgur wheat, I substituted quinoa, and that made it particularly beloved by people who were looking for gluten-free dishes. I have also substituted red beans when I didn’t have chickpeas. Great recipe as is - and terrific when modified as well.
KatLo
I made the recipe exactly as written. I thought it was good just as it was. I had a lot of leftovers and as such, ending up playing with it a little in subsequent eatings. Seeing as how it was described as a Greek dish, I added some feta cheese and kalamata olives on one occasion and thought that was particularly tasty.
marissa
Made with couscous and it was delicious! Also doubled tomatoes, used a tblspn tomato paste when sautéing the onions w paprika, and used veggie broth instead of water. A few variations but the flavor ended up delicious!!
missmamacass
I so wanted to love this. I love braised cabbage. And for my newly-declared pescatarian 10 year old (do not drive pass chicken transport trucks with kids in the car), I’ll cook 2 mains…But I couldn’t get it right. Maybe it’s because I subbed the bulgar for buckwheat (which has a weird smell IMO) or my cabbage was larger than specified? It took some salt and lemon to truly enjoy this. Not to say it was not edible…. I guess if I were to make again I’d add lemon and additional chickpeas…
Rose
I really like this and make it often with a CSA box cabbage. I like the flavour as-is, but tend to add dried herbs (thyme, oregano) at the same time as the paprika, instead of buying dill. Today I replaced the chickpeas with puy lentils - added along with the tomatoes and with 1.5-2 cups extra water at that stage to allow for cooking from dried. If anything I prefer it with the smaller lentils instead of big chickpeas! I also eat it with a dollop of yogurt, and fresh herbs on top if I have them.
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