Best 4 Cabbage With Tomatoes Bulgur And Chickpeas Recipes

Embark on a culinary journey with a vibrant and flavorful dish that combines cabbage, tomatoes, bulgur, and chickpeas. This delightful recipe offers a symphony of textures and tastes, featuring tender cabbage, juicy tomatoes, hearty bulgur, and protein-packed chickpeas. With its vibrant colors and tantalizing aromas, this dish promises to be a feast for both the eyes and the palate. Accompanied by three additional variations, including a vegan version, a spicy rendition, and a quick and easy option, this recipe caters to diverse preferences and dietary restrictions. Get ready to explore a world of flavors with this versatile dish, perfect for any occasion.

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VEGETABLE TABBOULEH WITH CHICKPEAS

Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

Ingredients

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

Steps:

In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

CABBAGE IN TOMATOES

Cabbage in Tomatoes image

I've been making this for quite a while now. Some people who don't care for cabbage love it cooked like this.

Provided by rickscott

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

4 slices thick sliced bacon, cut up
1 small yellow onion, chopped coarsely
1 medium cabbage, cut into 8 wedges
2 (14 1/2 ounce) cans tomatoes, diced
1 (14 1/2 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Cook bacon in a large Pot over medium heat until fat is rendered and bacon.
starts to brown.
Add onion and cook until wilted.
Add cabbage, tomatoes, and tomato sauce.
Season with salt and pepper.
Bring to a boil then reduce to a simmer.
Simmer for 15 minutes or until cabbage is softened, but not mushy.

Nutrition Facts : Calories 157.6, Fat 7.4, SaturatedFat 2.4, Cholesterol 10.3, Sodium 909.8, Carbohydrate 20.3, Fiber 6.4, Sugar 12.5, Protein 6.2

BULGAR, CHICKPEAS, & TOMATOES

Bulgar, Chickpeas, & Tomatoes image

This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti.

Provided by mliss29

Categories Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons oil
1 medium onion, chopped
2 medium tomatoes, peeled & minced
1 (15 ounce) can chickpeas, drained
1/2 teaspoon salt
2 tablespoons parsley, minced (or 2 tsp dried)
1/2 teaspoon salt
1 cup Bulgar wheat (cracked wheat)

Steps:

Heat oil over medium heat.
Stir & saute onion 2 minutes until soft.
Add tomatoes. Stir and cook 3-4 minutes until pastelike.
Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
Cover, turn heat to very low & simmer 35 minutes.
Turn off heat. Remove lid & quickly cover pot with a dishtowel.

Nutrition Facts : Calories 307.8, Fat 15.1, SaturatedFat 1.9, Sodium 906.5, Carbohydrate 37.8, Fiber 7.9, Sugar 2.9, Protein 7.5

CHICKPEA AND BULGUR STEW

Chickpea and Bulgur Stew image

Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 1/2 tablespoons olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
2 large celery stalks, diced
4 cups water
2 medium white turnips, peeled and diced
1/2 cup finely shredded cabbage
1/2 cup raw bulgur
One 28-ounce can salt-free diced tomatoes, undrained
2 bay leaves
2 teaspoons Italian herb seasoning
1 teaspoon paprika
One 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 medium green bell pepper, cut into short, narrow strips

Steps:

Heat 1 1/2 tablespoons of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and celery and continue to sauté until all are golden.
Add the water, turnips, cabbage, bulgur, tomatoes, bay leaves, seasoning, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 30 to 35 minutes, or until the bulgur and vegetables are tender. Discard the bay leaves.
Add the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 minutes longer. If time allows, let the soup stand off the heat for about an hour, then heat through before serving.
Just before serving, heat the remaining oil in a small skillet. Sauté the bell pepper over medium heat until lightly touched with brown spots. After ladling the soup into bowls, top each serving with a few strips of sautéed bell pepper.
Per serving:
Calories: 189
Total fat: 7g
Protein: 6g
Fiber: 8g
Carbohydrate: 29g
Cholesterol: 0mg
Sodium: 150mg

Tips:

For the Best Flavor: Choose ripe, juicy tomatoes for the most flavorful result.
Don't Overcook the Vegetables: Keep a close eye on the cooking time to ensure the vegetables retain their texture and nutrients.
Add Some Herbs and Spices: Enhance the dish with your favorite herbs and spices, such as cumin, coriander, or paprika, for an extra layer of flavor.
Use High-Quality Bulgur: Opt for coarse or medium-grain bulgur for a satisfying bite and texture.
Make it a Complete Meal: Serve the cabbage and tomato dish with a side of yogurt or hummus for a complete and satisfying meal.
Meal Prep Friendly: Prepare the dish ahead of time and store it in the refrigerator for quick and easy weekday meals.
Garnish for Visual Appeal: Before serving, garnish the dish with fresh herbs like parsley or cilantro for an appealing presentation.

Conclusion:

This delightful cabbage with tomatoes, bulgur, and chickpeas dish is not only delicious but also packed with nutrients and flavors. With its vibrant colors and textures, it's a feast for both the eyes and the taste buds. Whether you're looking for a healthy and satisfying vegan meal or a nutritious side dish, this recipe delivers on all fronts. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more!