We tried this NYT recipe: https://cooking.nytimes.com/recipes/1013499-cabbage-with-tomatoes-bulgur-and-chickpeas Our modifications: first, we used about half a medium head of cabbage, julienned into ¼ inch width. Second, we used 2 cups unsalted chicken broth instead of water (see Note below). If you use water or vegetable broth, this is a vegetarian dish. Third, instead of 14.5 oz canned and drained chickpeas, we used our own homecooked chickpeas (¾ cup dry, soaked overnight: http://piglettedc.tumblr.com/post/175925938841/homecooked-chickpeas-this-is-not-a-recipe-as). Finally, at the end of cooking, we brightened the dish with juice from half a lemon, a few splashes of fruit-infused white balsamic vinegar, an additional tsp of red wine vinegar, about 2 tsp sugar, and a dash of salt. (July 2018)
Note: The bulgur absorbs liquid in the same way that pasta will in a soup. If you plan to eat as leftovers, you may want too add extra broth. We stirred in about ¾ to 1 cup just before packing into storage containers.
Cooking Adventures 