Cabbage, Chickpea and Bulgar Stew

I've officially come up with a new blog title. I think this is.....what...at least 1.5 years in the making? I've falsely announced that the blog would be changing titles multiple times, but this time, I think it is for real. And I throw the phrase "I think" in there, just in case I change my mind again. At one time, I was 99.9% sure my blog would be titled "The Toasted Avocado". Melissa and I spent weeks brainstorming clever food titles for the blog, and came up with this one based on my loved for avocadoes. It could easily have been called "The Burnt Avocado" with the number of mishaps I have had in my kitchen over the past couple of years. I even purchased the domain for that web address, but after sitting on the title for awhile, I didn't think it was the perfect fit. I stopped eating avocadoes for lunch, and somehow the title just lost speed.

I'm working on creating a new blog header for the site, before I actually release the new name. And when I use the phrase "I'm working on creating a new blog header" what I really mean, is I've enlisted the help of a few friends to help me create this new header. After spending at least 2 weeks creating the last one, I'm hoping to have something a little different. When I release the new header, I'll also explain the story behind the new blog title. How's that for building a little suspense?

Why is it that homemade cornbread doesn't taste quite like the box mix? Or at least my homemade cornbread never seems to have as much flavor as the boxed variety. It is good. Yes. And definitely edible. Yes. And good with jelly, butter, or Karo syrup. Yes. Now I realize that my version is probably 1. much healthier 2. less sugar 3. and better for you....but still. I can't seem to make an outstanding cornbread. I've tried multiple recipes, and just can't come up with a winner. If you have any recipes to share that are winners and not completely unhealthy, please share away! In addition to perfecting a cornbread recipe that is better than a box variety, I'm still working on making better brownies than the boxed variety. Come on, Duncan Heinz....cut us home cooks some slack and stop making brownies that everyone likes better than homemade!

Me: I made cornbread last night.
Andy: The boxed kind?
Me: No, homemade, using cornmeal.
Andy: Oh.
Me: It didn't taste as good as the boxed kind.
Andy: I bet.


The recipe I'm posting below is a FANTASTIC one. This is what you would classify as an easy, vegetarian, filling meal to make that ends up lasting for days in your refrigerator. Cabbage with Tomatoes, Bulgar, and Chickpeas is another recipe from the fabulous New York Times website. Cabbage is one of those produce items that just multiplies as you cut it up. I swear one head of cabbage could feed an army, which is why this dish makes so much product.

I'm starting to become partial to the savory cabbage at the grocery store. The texture seems to be a little softer and I think it cooks up better in meals. I'm still a fan of the regular cabbage when making cole slaw and a topping for fish tacos, but in all other instances, I think savoy is a better way to go. Grandpa assures me that there is plenty of cabbage being planted in the garden right now, so I'm stocking up on my cabbage recipes!

This recipe comes together so easily. Cabbage. Tomatoes. Bulgar. Chickpeas. Broth. Throw it all in a pot and let it simmer, and you are set to go. It makes for great lunches throughout the week, especially when you want to have something on hand without doing major cooking in the kitchen each day. Thank you New York Times for another wonderful recipe!

Cabbage with Tomatoes, Bulgar, and Chickpeas
adapted from the New York Times

print this recipe

1 onion, finely chopped
Salt to taste

1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes
2 teaspoons sugar
2 teaspoons cider vinegar1/4 cup chopped fresh dill
2 cups vegetable stock
1 cup coarse bulgur
2 15-ounce can chickpeas, drained and rinsed

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.