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Bulgur with meat stuffed cabbage Recipe

Bulgur with meat stuffed cabbage is a popular Indian Side-Dish
Author :
On :
Friday, 28 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 1 cup - Bulgur Wheat
  • 1 - medium sized carrot, finely chopped
  • 2 pods - garlic, finely chopped
  • 3 tsp - Olive oil
  • 1/2 tsp - chilli flakes
  • Salt - as required
  • 4 - Cabbage leaves
  • 250 g - minced Meat
  • 1 tsp - Ginger Garlic paste
  • 1/2 tsp - chilli powder
  • 1/4 tsp - Garam Masala
  • 1/2 tsp - coriander powder
  • Salt - as required
  • 1/2 tbsp - Olive oil
  • 1 - red pepper
  • 2 - Garlic pods
  • 1 - Dried red chilli
  • How to Make Bulgur with meat stuffed cabbage:

    1. Add all the ingredients to a cooker or rice cooker, add two cups of water and cook it, until all the water is absorbed and cooked.
    2. Once cooked, stir with a fork, to separate the grains.
    3. For the meat stuffed cabbage bundles(I have used here the Chinese cabbage leaves, you can also use the normal ones which would be equally good):
    4. Heat the oil in a pan, add ginger garlic paste, meat, spices and salt.
    5. Cook it, until the meat is completely cooked, the water is absorbed and it looks dry.
    6. To stuff the cabbage leaves, gently remove the leaves, without tearing and wash well.
    7. Immerse it in a boiling water and cook for 5 minutes.
    8. Remove it from the water and pat dry completely.
    9. Place a level tablespoon of meat mixture in the middle of the leaves and wrap it up tightly, enclosed without any gap.
    10. Repeat it with the remaining leaves and steam it, in a steamer or any method of steaming which you use, for 10 minutes.
    11. For the carrot bundles:
    12. Slice the carrots lengthwise and steam them.
    13. To tie the carrot bundles, use chives or a coriander stalk.
    14. For the red pepper sauce:
    15. Preheat the oven to high.
    16. Smoke the red pepper for about 1/2 an hour, until the skin gets blackened out completely.
    17. Remove the top layer completely, grind it along with garlic, chilli and salt.
    18. To serve this meal in a plate, add the bulgur first, then the stuffed cabbage leaves, carrot bundles and some red pepper sauce on side.
    19. Recipe courtesy: Taste of Pearl City


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