Veggie Stew With Wheat

    45 mins

    This great recipe is bursting with colour, flavour and health. You may substitute cauliflower for the cabbage and Parmesan is optional.

    10 people made this

    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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    Reviews and Ratings
    Global ratings:

    Reviews in English (10)


    This was a really good dish. I had to add extra tomato sauce, though. Next time I think I will try green beans and red peppers - yum!  -  16 Jul 2004  (Review from Allrecipes US | Canada)


    Delicious with parmesan cheese! Cook the cabbage well for best results.  -  16 Jul 2004  (Review from Allrecipes US | Canada)


    Used green cabbage.Very nice. THank you  -  17 Jun 2007  (Review from Allrecipes US | Canada)