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There isn’t exactly a name for this dish. It was a dish created spontaneously and taste great too. It is basically a one pan dish which is thrown together. If you have some cabbage, mushrooms and tomatoes sitting around and you don’t know what to do. This is the recipe for you.

Cabbage Mushroom Bulgur Recipe

This is semi inspired by the german Kohlroulade (cabbage roll), which is usually minced meat stuff in cabbage. The unrolled version. The quick version. The short cut. The meatless version. As you may be able to tell. This is rather an unrolled and meatless vegan version of the original dish. That probably takes a fraction of the time to prepare.

Visuals aside, I know this ain’t the best looking dish but the taste is really amazing. The mushroom and paprika gave the usually bland cabbage life. Adding  sweetness and earthiness to the dish while the bulgur gives it some texture. If you do not have bulgur at home you can definitely go with rice or any other grain as a substitute.

Cabbage Mushroom Bulgur Recipe

Serves 2

2 tbs oil

2 cloves garlic, minced

250g mushroom, removed stem and chopped

1/4 cabbage, cored and chopped in thin slices

handful of  cherry tomato (1/4 cup), chopped

3/4 cup bulgur

1/2 tsp paprika

3/4 cup vegetable stock



To a large skillet on medium high heat add oil and minced garlic. Followed by the chopped mushroom.

When the mushroom has softened. Add the chopped cabbage and cherry tomato. Stir fry to mix all the ingredients. Put lid on the pan and let the vegetables soften slightly. About 2mins.

Add bulgur and paprika to the pan. Stir fry so that the bulgur absorbs all the liquid and then add the vegetable stock. Mix well and put the lid back on the pan. Reduce heat to low and let it simmer for about 10mins till all liquid has been absorbed and bulgur is soft enough to be eaten. Season with salt and pepper.


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