Cabbage and Bulghur Stew

    45 minutes

    This is a delicious vegetarian stew which is full of flavour and colour. You can make it vegan by omitting the Parmesan cheese at the end if you like.

    12 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 meduim sized red cabbage, coarsely chopped
    • 1 red capsicum, chopped
    • 175g uncooked bulghur
    • 1 (600g) jar passata
    • 1 cup (250ml) water
    • 1 teaspoon dried basil
    • 1/2 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • grated Parmesan cheese to taste (optional)
    • fresh basil leaves for garnish

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a large frying pan over medium high heat, and sauté the onions about 5 minutes until tender. Stir in the garlic, then mix in the cabbage and red capsicum. Continue to cook just until slightly tender.
    2. Stir the bulghur into the frying pan. Pour in the passata and water, and bring to a boil. If the liquid does not completely cover everything, add more water and passata. Season with dried basil, paprika, oregano, thyme, salt and pepper. Reduce heat to low, cover, and simmer 20 minutes, until all the liquid has been absorbed. Top with Parmesan and fresh basil leaves to serve.

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    Reviews in English (10)


    This was a really good dish. I had to add extra tomato sauce, though. Next time I think I will try green beans and red capsicums - yum!  -  29 Sep 2008


    Delicious with parmesan cheese! Cook the cabbage well for best results.  -  29 Sep 2008


    Not too great with the red cabbage. Might be worth trying again with cauliflower.  -  29 Sep 2008