True confession: I haven’t actually cooked this dish yet. It’s (another) snowy day here in New York and I want to try something new, but writing out a recipe helps me once I start chopping and cursing (err, I mean cooking), so I thought I would organize it here first. I’ll follow up with feedback on my level of success. The plan is for the pilaf to accompany a well-tested roast pork with dry rub.
UPDATE: Both my husband and I ate this pilaf and we both had seconds. That said, I’m not sure I would cook it again. The pickling spice was a bit intense for both of us, but perhaps that could be countered by adding a bit less.
- 1/4 cup olive oil
- 1 large onion, chopped
- a small leek, chopped
- 1 cup cabbage, shredded
- 1 cup bulgur
- salt and pepper
- 2 1/4 cups vegetable stock or water
- 2 tsp ground pickling spice (see below)
- a squeeze of lemon
- a dash of Worcestershire Sauce
- Heat the oil in a medium skillet, then add the onion and cook, stirring, until soft, about 5 minutes.
- Add the cabbage and bulgur and cook, stirring, until coated with oil.
- Sprinkle with salt and pepper, add the pickling spice, and the pre-heated stock. Be sure that the stock is boiling.
- Turn the heat to low, cover, and cook for 10 minutes.
- Turn off the heat and let sit until the bulgur is tender, about 15 minutes.
- Adjust season. Sprinkle with lemon juice and Worcestershire Sauce. Serve.
Pickling Spice (for 1/2 a cup)
- 1 cinnamon stick
- 5 bay leaves
- 1/2 Tbsp red pepper flakes
- 1/8 cup mustard seeds
- 1 Tbsp allspice berries
- 1 tsp whole cloves
- 1 Tbsp black peppercorns
- 1 Tbsp coriander seeds
- 1 tsp cardamom seeds
- 1 Tbsp dill seeds
- Break the cinnamon stick and bay leaves into pieces.
- Roughly chop all the other ingredients, leaving most of the seeds whole.
- Stir to combine the spices and store in a tightly sealed container for several months.