Lahanali Bulgur Pilaf
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 3 tablespoon olive oil
- 2 cup bulgur, coarse, small cups
- 1 tablespoon tomato paste
- 1 onion (s)
- 2 cup water, hot
- salt
- pepper
- dill
Print Recipe
Pin Recipe Instructions
- Cut the white cabbage into bite-sized pieces, remove stubborn stems.
- Chop the onion and fry in olive oil until translucent. Add tomato paste. Let it sweat for a few minutes. Add the cabbage and simmer for about 10 minutes at a low temperature.
- Finally, add bulgur (small coffee cups approx. 200 ml of liquid) and hot water (1 cup corresponds to approx. 250 ml of liquid). Season with salt, pepper and dill. If you like, you can also add a little chili.
- Cook at low temperature for about 20 minutes until the water is soaked up.
- Serve warm. Suitable as a main course or side dish.
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