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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

Winter Taboulé serviert auf einem weißen Teller, rosamen Tuch und Kräutern.
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 526.9
Author Rafik Halabi


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%)


  • 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.


Recipe contains affiliate links.


Serving: 440g | Calories: 526.9kcal | Carbohydrates: 61.1g | Protein: 25.8g | Fat: 17.2g

Discover other classics such as taboulé, fattoush or kabsah.

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