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.
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
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Method Prep:15min › Cook:30min › Ready in:45min
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.
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 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.