Cabbage with Tomatoes, Bulgur and Chickpeas
¼ cup extra virgin olive oil
1 onion, finely chopped
salt to taste
1 tablespoon sweet paprika
1 medium head greed or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
¼ cup chopped fresh dill
2 cups water
1 cup coarse bulgur wheat
1 15-ounce can chickpeas, drained and rinsed
1. Heat olive oil over medium heat in a large heavy-lidded skillet or dutch oven.
2. Add onion and cook, stirring often, until tender, about five minutes.
3. 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.
4. Add the cabbage and cook, stirring, for three minutes or until it begins to wilt.
5. Stir in tomatoes, sugar and vinegar, and add salt to taste.
6. Bring to a simmer, lower the heat, cover and simmer for 15 minutes until the cabbage is thoroughly tender.
7. Stir in the dill and the water; bring back to a boil.
8. Add bulgur and chickpeas. Stir to combine.
9. When the water comes back to a boil, reduce heat to low and cover. Simmer 10 minutes or until all water has been absorbed.
10. Remove from heat, taste and adjust seasonings and serve hot or at room temperature.
11. Since this is good served at room temperature, you can make it several hours ahead. Reheat if desired. It will keep for three or four days in the refrigerator.
You can skip the oil in this recipe and steam-fry the onions in a small amount of water.