Bulgur cabbage stew Calories

To make bulgur cabbage stew, soften chopped onion, add cabbage and seasonings, then stir in bulgur and water or stock. Simmer until the cabbage and bulgur are tender, adding liquid as needed so the grains cook without the bottom of the pot drying out.

Yes, you can use red cabbage in bulgur cabbage stew, though it will change the color and give the dish a somewhat different flavor. Cut it into small pieces and allow extra cooking time if needed, since its texture may differ from green cabbage.

Usually, bulgur does not need rinsing before it goes into bulgur cabbage stew. If the package instructions recommend rinsing, drain it well first; excess water can make the stew looser and affect how much cooking liquid the bulgur absorbs.

Bulgur cabbage stew can turn watery because cabbage releases liquid as it cooks, or because too much water was added. Simmer it uncovered for a short while to reduce the excess, stirring gently so the bulgur does not stick to the pot.

Serve bulgur cabbage stew with plain yogurt, a crisp salad or pickles for a contrast in texture and flavor. Since the stew already contains bulgur, another grain side is usually unnecessary; crusty bread is an option if you want to soak up the broth.

Bulgur cabbage stew is thicker and more filling than a typical cabbage soup because the bulgur absorbs liquid as it cooks. You can make it more soup-like by adding extra broth, but add it gradually to avoid diluting the cabbage and seasoning.

Yes, bulgur cabbage stew can be made without tomato paste. Cook the cabbage and bulgur with onion, seasoning and water or broth instead; the result will be lighter in color and less tangy, so adjust the seasoning to taste.

Bulgur cabbage stew keeps for several days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, adding a splash of water if the bulgur has thickened the stew.

Yes, bulgur cabbage stew can be frozen in meal-sized portions. The cabbage and bulgur may soften after thawing, so the texture will not be quite the same as freshly cooked; thaw it in the refrigerator and reheat it thoroughly.