Bulgur Stuffed Cabbage
Delight in the wholesome and aromatic flavors of Bulgur Stuffed Cabbage, a hearty, plant-based twist on a traditional comfort food. Tender green cabbage leaves are filled with a savory mix of bulgur, sautéed vegetables, and fresh herbs like parsley and dill, then gently simmered in a rich tomato-infused broth. This vegetarian dish is packed with fiber, protein, and bold spices like cumin and garlic, making it as nourishing as it is satisfying. Perfect for cozy family dinners or meal prepping for the week, this recipe brings together simple, healthy ingredients to create an irresistible, flavor-packed meal. Serve these cabbage rolls warm with a sprinkle of fresh herbs for a stunning, wholesome centerpiece that's sure to impress.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 cup Bulgur
- 1.5 cups Hot water
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 1 medium, grated Carrot
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes
- 0.25 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 2 cups Vegetable broth
Instructions
Bring a large pot of water to a boil. Carefully remove the core of the cabbage head and place it in the boiling water. Cook for 5-7 minutes, gently peeling off individual leaves as they soften. Remove the leaves and set them aside to cool.
In a heatproof bowl, pour 1.5 cups of hot water over 1 cup of dry bulgur. Cover the bowl and let it sit for 10-15 minutes, or until the bulgur is tender and the water is absorbed. Fluff with a fork.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and grated carrot, and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in 1 tablespoon of tomato paste, the cooked bulgur, chopped parsley, chopped dill, 0.5 teaspoons of black pepper, and 0.5 teaspoons of ground cumin. Cook for an additional 2-3 minutes, mixing well to combine. Remove from heat.
To prepare the cabbage for stuffing, trim any thick stems from the softened leaves to make them easier to roll. Take a cabbage leaf and place about 2-3 tablespoons of the bulgur mixture at the base of the leaf. Fold the sides in and roll tightly to form a small parcel. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the second tablespoon of tomato paste and cook for 1-2 minutes. Stir in the diced tomatoes and season with 1 teaspoon of salt. Add the vegetable broth and bring to a gentle simmer.
Arrange the stuffed cabbage rolls seam-side down in the pot. Layer them snugly to prevent unrolling. Spoon a bit of the tomato sauce over the rolls to ensure they are well-coated.
Cover the pot and simmer on low heat for 40-45 minutes, or until the cabbage is tender and the flavors are well-developed.
Serve the stuffed cabbage rolls hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 44.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
