We had stuffed cabbage over the weekend, and I made sure to set aside any hard to wrap leaves (excessively curly, or very torn). I ended up with about 2 cups, once I chopped them small.    I remembered a soup I had several years ago, that included bulgur, and decided to recreate it. It is a nicely hearty soup, perfect for a cold day.  This is completely vegan if you use vegetable stock, or you can use chicken or turkey stork, if you still have some leftover from Thanksgiving.

 

 

Tomato Cabbage Bulgur Soup

2 Tablespoons extra virgin olive oil
2 cups chopped or shredded cabbage
½ cup onion, chopped
2 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon allspice
½ – 1 teaspoon paprika
½ – 1 teaspoon ground coriander
5 cups chicken or vegetable stock
2 cups tomato puree
1 teaspoon apple cider vinegar
1 cup medium bulgur, rinsed well
salt and black pepper, to taste

 

Place bulgur in deep bowl and cover with hot water. Let soak for 10 minutes. Drain.

Heat oil in medium pot over medium-high heat. Add onions, and saute 2-3 minutes. Add cabbage and garlic, spices, and 1/2 teaspoon salt. Saute 2-3 more minutes.

Add stock and bring to a boil over high heat. Reduce heat to low, and simmer for 20 minutes.

Add tomato puree, and apple cider vinegar. Bring a to boil again. Taste and adjust seasoning.

Add bulgur. Let come to a boil, then reduce heat to low. Simmer a further 10 minutes, until cabbage and bulgur are tender.

 

Note: You may need to add more stock or water if the bulgur soaks up too much stock and you prefer a thinner soup. You could also add more water when reheating the soup if needed.