Bulgur with meat stuffed cabbage

Recipe by
Total Time:
1-2 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 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

  • 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.
  • Once cooked, stir with a fork, to separate the grains.
  • 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):
  • Heat the oil in a pan, add ginger garlic paste, meat, spices and salt.
  • Cook it, until the meat is completely cooked, the water is absorbed and it looks dry.
  • To stuff the cabbage leaves, gently remove the leaves, without tearing and wash well.
  • Immerse it in a boiling water and cook for 5 minutes.
  • Remove it from the water and pat dry completely.
  • Place a level tablespoon of meat mixture in the middle of the leaves and wrap it up tightly, enclosed without any gap.
  • Repeat it with the remaining leaves and steam it, in a steamer or any method of steaming which you use, for 10 minutes.
  • For the carrot bundles:
  • Slice the carrots lengthwise and steam them.
  • To tie the carrot bundles, use chives or a coriander stalk.
  • For the red pepper sauce:
  • Preheat the oven to high.
  • Smoke the red pepper for about 1/2 an hour, until the skin gets blackened out completely.
  • Remove the top layer completely, grind it along with garlic, chilli and salt.
  • 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.
  • Recipe courtesy: Taste of Pearl City

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