Cabbage and bulgur, combined with potatoes, make for a hearty, nutritious meal that’s rich in flavor and texture. This traditional dish is filling and affordable, perfect for family meals or when you want a wholesome, comforting dinner. The combination of soft cabbage leaves, creamy potatoes, and nutty bulgur creates a perfect balance of flavors. This dish is further elevated with a delicious butter-tomato paste sauce, which adds richness to the meal. If you’re looking for a cozy, satisfying dish that’s easy to prepare, this recipe will quickly become a favorite.

Full Recipe:

Ingredients

Main Dish:

1 whole cabbage
4 potatoes

1½ cups of bulgur (225 grams)
1 onion
1 tablespoon of butter

1 teaspoon of salt
Black pepper (to taste)
Dried mint (to taste)

4 tablespoons of flour (60 grams)
1 teaspoon of salt (for the dough)
1 glass of water (200 ml)

A few pieces of butter

For the Sauce:

1 tablespoon of butter
1 tablespoon of tomato paste

Yogurt (optional, for serving)

Step-by-Step Instructions

Prepare the Cabbage and Potatoes:
- Begin by peeling and washing the potatoes. Cut them into medium-sized cubes and set aside.
- Take the whole cabbage and separate the leaves carefully. Wash them thoroughly under cold water.
- Boil the cabbage leaves in a large pot with water for 5-7 minutes, until they soften. Drain the cabbage leaves and let them cool slightly.
Prepare the Bulgur Filling:
- In a medium pan, melt a tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the bulgur to the pan, stir well, and let it cook for about 3-4 minutes to toast slightly.
- Pour in 1½ cups of water, add 1 teaspoon of salt, black pepper, and dried mint. Let the bulgur absorb the water and cook until soft but still slightly chewy. Remove from heat and set aside.

Prepare the Flour Mixture:
- In a bowl, mix 4 tablespoons of flour with 1 teaspoon of salt and 1 glass of water. Stir well until you have a smooth, runny mixture. This will be used to layer the dish later.
Assemble the Dish:
- Preheat your oven to 180°C (350°F).
- In a large ovenproof dish, start layering the boiled cabbage leaves on the bottom.
- Spread half of the cubed potatoes evenly over the cabbage leaves.
- Add half of the cooked bulgur mixture on top of the potatoes.
- Repeat the layering process, adding more cabbage, the remaining potatoes, and the rest of the bulgur mixture.
- Pour the flour mixture over the layered ingredients, ensuring it seeps through the layers. This will help bind everything together during baking.
- Add a few pieces of butter on top to give the dish richness.
Bake the Dish:
- Place the assembled dish in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and crispy. The flour mixture should firm up and create a cohesive dish.

Prepare the Sauce:
- In a small pan, melt 1 tablespoon of butter and add 1 tablespoon of tomato paste. Cook for a few minutes until the tomato paste has deepened in color and the butter is well incorporated.
- Once the dish is out of the oven, drizzle the tomato paste sauce over the top for an extra burst of flavor.

Serve:
- Serve the dish hot, and if desired, accompany it with a side of plain yogurt. The cool, tangy yogurt complements the richness of the butter and bulgur perfectly.

Cooking Tips

Cabbage Preparation: Be careful when separating the cabbage leaves to avoid tearing them. Boiling them before use softens them and makes them easier to layer.

Bulgur Cooking: Make sure not to overcook the bulgur in the pan as it will continue cooking in the oven. You want it to be tender but still have a bit of bite.
Flour Mixture: The flour mixture helps to bind the layers, so don’t skip this step. Ensure it is evenly poured over the dish.
Variations: You can add a little cheese between the layers for extra creaminess or use ground meat instead of bulgur for a heartier version.

Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the top layer.
Freezing: You can freeze this dish before baking for up to 1 month. When ready to cook, allow it to thaw and then bake as directed.

Nutritional Facts (Per Serving)

Calories: 320 kcal

Protein: 8g
Carbohydrates: 55g
Fat: 10g

Fiber: 9g
Sodium: 800mg
Sugar: 6g

FAQs

Can I use another grain instead of bulgur?
- Yes, you can substitute bulgur with quinoa, rice, or couscous for a different texture. The cooking time for the grain may vary slightly.
Can I make this dish vegetarian?
- This dish is already vegetarian, but if you want a vegan version, substitute the butter with olive oil and omit the yogurt for serving.
What other vegetables can I add?
- You can add carrots, bell peppers, or zucchini to the layers for extra flavor and nutrients.

Can I prepare this dish ahead of time?
- Yes, you can prepare the entire dish up to the baking step and store it in the refrigerator. When ready, bake it as instructed.
How do I know when the dish is done?
- The top should be golden brown, and the flour mixture should have firmed up, holding the layers together when sliced.

Conclusion

This cabbage and bulgur dish, combined with potatoes and rich tomato butter sauce, is a perfect comfort meal for any day of the week. It’s hearty, filling, and packed with earthy flavors. The soft cabbage, tender potatoes, and nutty bulgur create a delightful contrast, while the tomato paste sauce enhances the overall taste. Whether you’re serving this to family or guests, it’s sure to impress with its simplicity and wholesomeness. This dish not only provides a delicious experience but also a nutritious one, packed with fiber, vitamins, and minerals. Enjoy this hearty meal, and don’t forget to serve it with yogurt for that perfect tangy balance!