🍽 2-3 ⏱ 30 MIN

☉ bulgur 250 g
☉ shallot onion 100 g
☉ ghee 2 tbsp
☉ parsley 1 handful
☉ tomatoe puree 50 ml
☉ salt 1 teaspon
☉ black pepper
☉ smaller red cabbage 1 pc / 500 g
☉ olive oil 2 tbsp
☉ garlic 3 cloves
☉ lemon juice 1 tbsp
☉ honey 1 tbsp
☉ soy sauce 2 tbsp

● In a smaller pot, heat 2 tbsp of ghee, add the chopped shallots and fry for 4-5 minutes.
● Then season with salt (1 teaspoon), a pinch of black pepper and add bulgur (250 g). Mix thoroughly to make the bulgur fry slightly. Add tomato puree and stir for another minute. Finally, add 450 ml of water, bring to a boil, add the chopped parsley, cover the pot with a lid and cook for 10 minutes at medium intensity.

● After cooking, let the bulgur rest under the lid for at least 10 minutes to soak up all the liquid.

● In a larger pan (ideally wok), heat 2 tablespoons of olive oil and add the garlic, cut into thin slices. Lightly fry on a low flame for 2-3 minutes just enough for the garlic to release the aroma and taste in oil.

● Chop the red cabbage into noodles and transfer into the wok. Stir and fry for 2 minutes. Only heat the cabbage and roast lightly, it will remain crispy.

● Coast in a dressing, made of honey (1 tbsp), lemon juice (1 tbsp) and soy sauce (2 tbsp). Stir and fry for another minute. Finally, season with salt as needed.

● Serve bulgur in a 1: 1 ratio with roasted cabbage.

NOTES: Add a dose of fresh lettuce or arugula to the portion and you will get an easy main dish. Both Bulgur and roasted cabbage san be served as separate or combined side dishes, replacing potatoes, rice, pasta or bread.