Winter taboulé
Taboulé is one of my absolute favorite salads in summer as well as in winter. But especially in the cold season I also like to have something warm in my stomach - and then I prepare this delicious winter taboulé.
Taboulé with a difference!
In Lebanon, winter tanoulé is also called "tabbuleh suchneh" - which simply means "hot taboulé". While the ratio of parsley to bulgur is 9:1 in the summer version, this is reversed in the hot version.
A few other ingredients and spices are also added, such as chickpeas, dried mint and cumin. But for most, one ingredient is particularly surprising: minced meat! Yes, yes... my vegetarian friends were not amused... But luckily the recipe also works great with vegetable mince!
I stole the recipe for winter taboulé from my mother some time ago during one of my visits. I gave her the idea to cook winter taboulé and then wrote diligently. I had to really hurry when writing, because her handles are so fast that I barely kept up.
She could not tell me quantities, she just always cooks by feel. So I paid attention to the proportions of the ingredients and then cooked the recipe at home. Measuring cups and scales were my best friends.
I have changed one thing in the recipe.
Classically, you boil half a white cabbage in salted water and then drain it. Once the winter taboulé is ready, take one cooked cabbage leaf at a time and pick up the hot taboulé with it. Similar to what you would do with a pita bread.
Instead, I took a pointed cabbage, chopped it up and used it directly in the dish. I think that gets the winter taboulé quite well. When I told my mom about it, she was quiet at first and then suddenly said "You changed my recipe?!?". I was a bit irritated and unsure, until she continued "That's great! I'm going to try that out too!". Phew... Lucky!
But you can also omit the pointed cabbage and take a classic white cabbage, cook it and simply use the cabbage leaves as a substitute for flatbread or cutlery as described above.
If you ever want to recreate the recipe, be sure to serve creamy yogurt with it. I like to use 10% yogurt. The combination is simply unbeatable! Enjoy your meal!
Recipe for winter taboulé
Ingredients
Winter Taboulé
- 250 g medium fine bulgur
- 3 Onions
- 2 Tomatoes
- 250 g Cabbage (e.g. pointed cabbage)
- 5 Tablespoon Olive oil
- 250 g Ground beef
- 1 tablespoon Tomato paste
- 200 g cooked chickpeas
- 500 ml Vegetable broth
- 6 teaspoon dried mint
- 2 teaspoon Cumin
- 1 teaspoon Cinnamon
- Salt, pepper
To serve
- Yoghurt (natural 3.5%)
Preparation
- Wash the bulgur briefly in water (this helps it to absorb some water and swell up). Pour off the water again immediately.
- Finely dice the onions.
- Dice the tomatoes.
- Cut the cabbage into fine strips.
- Heat the olive oil in a pot and add the onions. Sauté the onions over medium heat.
- Add the minced beef to the onions and fry over a high heat.
- Add the cabbage and tomato paste and sauté.
- Add the bulgur, tomatoes and chickpeas to the mince and fry a little.
- Deglaze everything with vegetable stock and turn down to medium heat. Bring to a gentle simmer while stirring.
- Season with mint, cumin, cinnamon, salt and pepper.
- Chop the parsley.
- Once the bulgur has absorbed the water, turn off the heat and gently fold in the parsley.
- Serve the winter taboulé with a good dollop of yoghurt and sprinkle some fresh parsley over the plates.
Notes
Nutritional values
Discover other classics such as taboulé, fattoush or kabsah.
