Veggie Bulghur Stew

Veggie Bulghur Stew


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About this recipe: Great tasting, healthy stew with bulghur wheat, veggies, herbs and parmesan. A real treat for vegetarians. Bon Appetite!


Serves: 4 

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 300g coarsely chopped cabbage (red cabbage preferred)
  • 1 red capsicum, chopped
  • 175g uncooked bulghur wheat
  • 600g tomato paste
  • 225ml water
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kashmiri mirch (paprika preferred)
  • 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 for garnish

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 capsicum. Continue to cook just until slightly tender.
  2. Stir the bulghur into the frying pan. Pour in the tomato paste and water, and bring to a boil. If the liquid does not completely cover everything, add more water and tomato paste. Season with dried basil, kashmiri mirch, 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.

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