Bulgur With Cabbage And Ground Meat Recipes

BULGUR AND GROUND BEEF CASSEROLE

Steps:

• In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
• meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
• Add onions to skillet and cook until tender, 3 to 4 minutes.
• Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
• Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
• Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.

BULGUR WITH CABBAGE AND GROUND MEAT

Steps:

• 1. Heat oil in a large pan over medium heat and saute the meat until no longer pink.
• 2. Add onions and chopped cabbage to the pan and cook an additional 4-5 minutes. Stir in the bulgur, tomato paste, and water and combine thoroughly.
• 3. Add the lemon juice, red pepper flakes and dried mint and season with salt and pepper. Bring to a boil and cover - reduce heat to low and cook 15-20 minutes longer or until cooked to your liking.
• 4. Serve hot and sprinkle additional dried mint and red pepper flakes over the top. Add a dollop of plain yogurt by the side.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

BULGUR STUFFED CABBAGE

Steps:

• Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.
• Saute parsley, onions, celery, seasoning, and garlic in olive oil until onions are soft.
• Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur.
• Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender.
• Remove from heat.
• To stuff cabbage leaves, place a spoonful of mixture in center of each leaf.
• Starting at one side, roll leaf up and fold ends under.
• Place in a deep baking pan.
• Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
• Bake at 375°F for about 30 minutes until cabbage is hot.

CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS

Steps:

• Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
• Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
• Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

BULGUR VEGGIE BURGER

Steps:

• Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
• Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
• Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
• While patties chill, stir together mayonnaise, zest, and juice.
• GRILL DIRECTIONS: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
• STOVETOP DIRECTIONS: Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.

BULGUR AND BEEF

Steps:

• Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
• Meanwhile, mince garlic and add to onion.
• Wash, dry and trim mushrooms. Dice.
• When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
• Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
• When bulgur is cooked, season with salt, if desired, and pepper.