Bulgur Pilaf with Cabbage

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


  1. Heat the oil in a medium skillet, then add the onion and cook, stirring, until soft, about 5 minutes.
  2. Add the cabbage and bulgur and cook, stirring, until coated with oil.
  3. Sprinkle with salt and pepper, add the pickling spice, and the pre-heated stock.  Be sure that the stock is boiling.
  4. Turn the heat to low, cover, and cook for 10 minutes.
  5. Turn off the heat and let sit until the bulgur is tender, about 15 minutes.
  6. 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


  1. Break the cinnamon stick and bay leaves into pieces.
  2. Roughly chop all the other ingredients, leaving most of the seeds whole.
  3. Stir to combine the spices and store in a tightly sealed container for several months.

Bulgur Wheat Breakfast

I enjoy a hearty, healthy breakfast.  Often I opt for steel cut oats with sliced apples and walnuts and many mornings I juice (green, vibrant, full of kale and spinach), but today, a lazy Saturday just after Christmas, I wanted something different.  Voila, Super Natural Every Day cookbook and a totally unique, tasty breakfast experience.


  • 1/2 cup of coconut milk (I used the low fat kind, but either is fine)
  • approximately 1/2 cup of water
  • 1/2 cup of bulgur wheat (you can also substitute quinoa for bulgur wheat, but add a bit of cooking time)
  • salt
  • 1/2 tsp sesame seeds, toasted (vary depending on taste)
  • 1 Tbsp honey
  • zest of 1/2 lemon
  • 1/4 cup toasted, sliced almonds


  1. In a saucepan over medium heat, bring the coconut milk and water to a simmer.
  2. Add the  bulgur and a pinch of salt.
  3. Bring to a boil, then reduce heat to simmer, stirring frequently, for about 5 minutes (time will vary depending on the type of bulgur wheat you have on hand– add more liquid if needed, add more time if needed– it can take up to 2o minutes).
  4. Meanwhile toast the almonds and sesame seeds.  Zest the lemon.
  5. Stir honey into bulgur, add almonds and sesame seeds, and enjoy.

Serves 2