Winter taboulé served on a white plate, rosy cloth and herbs.
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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 served on a white plate, rosy cloth and herbs.
Print recipe Save recipe
Preparation time 15 minutes
Preparation time 30 minutes
Total time 45 min.
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.

Nutritional values

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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