Bulghur and vegetable stew

    Bulghur and vegetable stew

    23saves
    45min


    11 people made this

    About this recipe: This stew is bursting with colour and flavour, with loads of veg and aromatic herbs and spices. Omit the Parmesan for a vegan version. You can substitute cauliflower for the red cabbage.

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 300g (11 oz) coarsely chopped red cabbage
    • 1 red pepper, chopped
    • 175g (6 oz) uncooked bulghur wheat
    • 1 (600g) jar passata
    • 225ml (8 fl oz) 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 to garnish

    Method
    Prep: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 pepper. 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.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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