Looking for a hearty, healthy, and surprisingly delicious plant-based meal? This Bulgur & Pea Stew with Cabbage is the perfect answer! Packed with fiber and bursting with fresh flavors, this recipe is both simple to make and incredibly satisfying. Forget complicated cooking techniques – this dish relies on readily available ingredients and a straightforward approach, making it ideal for busy weeknights or a relaxed weekend lunch. The vibrant mix of textures and tastes, from the nutty bulgur to the sweet cabbage and tender peas, will quickly become a new favorite.
This comforting stew is perfect for cooler evenings and is easily adaptable to your taste. Want to add some spice? Go for it! Prefer a different type of vegetable? Feel free to experiment. Ready to create this flavorful and nutritious meal? Let's dive into the step-by-step instructions below!
Tools Needed
- Pot
- Cutting board
- Knife
- Frying pan
Ingredients
- Small red peas (or beans)
- Garlic
- Scotch bonnet pepper: 1
- Ginger
- Scallion
- Thyme
- Onion
- Bulgur wheat
- Water: 1.5 cups
- Salt
- Coconut milk
- Allspice
- Purple seasoning (Adobo)
- White cabbage
- Purple cabbage
- Tomato
- Bell pepper
- Carrot
- Unrefined coconut oil
Step-by-Step Instructions
Step 1. Prepare the Peas and Bulgur
- Soak small red peas overnight. Add chopped garlic.
- Add scotch bonnet pepper, ginger, scallion, thyme, and onion.
- Add soaked bulgur wheat, salt, and 1.5 cups of water to the pot.
- Cook over medium-high heat, covered, for 40 minutes, adding more water if needed.
- After 40 minutes, add coconut milk and remaining seasonings (thyme, scallion, scotch bonnet pepper, ginger, allspice, purple seasoning). Boil for 10 minutes.
- Add the cooked bulgur to the peas, stir well.
Step 2. Cook the Bulgur and Pea Mixture
- Add soaked bulgur wheat, salt, and 1.5 cups of water to the pot.
- Cook over medium-high heat, covered, for 40 minutes, adding more water if needed.
- After 40 minutes, add coconut milk and remaining seasonings (thyme, scallion, scotch bonnet pepper, ginger, allspice, purple seasoning). Boil for 10 minutes.
- Add the cooked bulgur to the peas, stir well.
Step 3. Stir-fry the Cabbage
- Stir-fry cabbage (white, purple, or a mix) with scotch bonnet pepper, tomato, scallion, thyme, bell pepper, carrot, onion, garlic, purple seasoning, and unrefined coconut oil.
- Cook cabbage until desired texture is reached (5-6 minutes). Season with all-purpose seasoning and salt.
Step 4. Combine and Serve
- Add the cooked bulgur to the peas, stir well.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Wash the bulgur before soaking.
- Adjust seasoning to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I use other vegetables instead of cabbage?
Absolutely! Feel free to substitute with other greens like kale, spinach, or even broccoli. The cooking time may vary slightly depending on the vegetable you choose.
2. How can I make this recipe vegan?
This recipe is already vegan! It contains no animal products. Just ensure you use vegetable broth instead of chicken broth if you're concerned about hidden ingredients.
This Bulgur Wheat & Peas with Stir-Fried Cabbage recipe offers a satisfying and nutritious meal that's quick and easy to prepare. Enjoy the vibrant flavors and textures of this simple yet delicious plant-based dish, perfect for any day of the week. We hope you enjoy this recipe as much as we do!