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This started out as a Greek dish. Sub out the herbs and garnish with adobo sauce from a can of chipotle peppers and it’s instantly Mexican. Yum! We used red cabbage, but green would work equally well.

Cabbage with Tomatoes Bulgur and Chickpeas

1 onion, finely chopped
1 tbsp sweet paprika
1 small head cabbage, finely shredded
1 14-ounce can tomatoes
2 tsp date sugar
2 tsp red wine vinegar
2 cups water
1 cup bulgur
1 1/2 cups cooked chickpeas
1/4 cup fresh cilantro, chopped
adobo sauce, to taste

Heat a dutch oven over medium heat and water saute the onion, stirring often, until tender, about five minutes. Stir in the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.

Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.

Stir in the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat add cilantro, and serve hot or at room temperature. Garnish with spoonfuls of adobo sauce.

Wine suggestion: We didn’t drink any wine with this dish, but I suspect a malbec would play nicely off the nuttiness of the Bulgur.