Marshousheh means “the scattered” and is simply scattered bulgur over cooked cabbage. Easy! This recipe represents the epitome of mountain food: simple, rustic, filling, and easy to prepare. The simple ingredients include onion (obviously everywhere!), cabbage (the perfect winter vegetable), a handful of coarse bulgur, and just a pinch of salt.
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1/2 cup + 2 tablespoons (100 g) coarse-grind brown bulgur
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2 medium yellow onions
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1/4 cup (60 ml) olive oil
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2 1/4 pounds (1 kg) white cabbage
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1 fresh red or green chile pepper
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Salt
- Kamal Mouzawak
- kamal@soukeltayeb.com
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Wash the bulgur, and let it soak in just enough water to cover the surface until the bulgur has soaked up the water, 10 minutes or so.
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Finely chop the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until translucent. Meanwhile, chop the cabbage and chile pepper, and add to the onions. Add the bulgur, season to taste with salt, and stir to mix all the ingredients. Lower the heat and cook until the cabbage and bulgur are cooked to your taste, stirring often so that it doesn’t stick. Serve warm.
Yield 4 servings
