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Recipe Types: Stew , Rice , Pudding , Soup , Seafood , Steak , Dip , Noodles , Rice vermicelli , Sauce , Vegetables , Pasta

Spicy Cabbage with a sprinkle of Burghul (Marshoosheh)

2018-01-26
  • Servings: 4/6

This dish is very easy and quick to cook. As you already know, cabbage is part of the world healthiest food. It is a very good source of many vitamins and minerals and we should eat cabbage as often as we can.

It is a Lebanese vegetarian dish usually cooked without tomatoes but I prefer to add some for more colour and taste.

For this recipe use green/white cabbage.

Ingredients

  • 1/2 green/white smallish cabbage, shredded
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 3 or 4 fresh tomatoes, cut in small pieces
  • Chili (fresh or powder), to taste
  • 3 or 4 tbsp of olive oil + a drizzle before serving
  • 2 or 3 tbsp of Burghul, soaked beforehand
  • 1/2 tsp of turmeric (healthy supplement)
  • Salt & pepper to taste

Method

Step 1

Wash the cabbage, remove the outer leaves, cut out the hard part at the bottom then slice the cabbage in half. Now it is ready to be shredded.

Step 2

On a medium heat, fry the onions until they are lightly golden, then add the garlic, chili, shredded cabbage, Burghul and tomatoes. Season with salt and pepper.

Step 3

Add a little bit of water only if needed. Stir fry on a low heat until the cabbage is cooked. Drizzle some olive oil before serving. It can be served warm or at room temperature.

Step 4

If it is intended as a vegetarian main dish, try to eat it with some Lebanese flat bread, and spring onions on the side.

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