1/4 cup extra virgin olive oil1 onion, finely choppedSalt to taste1 Tbsp. sweet paprika1 medium head cabbage, finely shredded
1/2 jar Atlas Farm Tomato Puree or 2 fresh tomatoes, chopped
2 tsp. sugar2 tsp. red wine vinegar1/4 cup chopped fresh dill2 cups water1 cup coarse bulgur
15-ounce cooked chickpeas, drained and rinsed
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.
Recipe adapted from The New York Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2014.