How to Make Vegan Burghul Cabbage Salad

  • on August 11, 2018

Vegan Burghul Cabbage Salad


There is something exquisite in the cooked cabbage. It is like all the savor and fragrance of this healthy vegetable awaits the cooking to reveal all its succulence.

Rolled Stuffed Cabbage

And in Lebanon, we do exactly that with the cabbage. We cook it in many ways, and our most famous one would be the Rolled Stuffed Cabbage.

Today’s vegan Burghul Cabbage is one of these dishes. Simple, nutritious, delicious and mostly cooked during the Lent season, but also as a warm salad or a side-dish.

It is called Marshousheh, “sprinkled”. The name derives from the sprinkling of Burghul wheat on slices of cabbage as we cook them with withered onion and fragrant garlic. Fresh Lemon Juice is drizzled at the simmering stage. We use salt, cumin, and Lebanese 7-Spice to season the dish.


I recommend our Lebanese 7-Spice for the amazing multi-fragrance and health benefits it brings to the culinary preparation. You may combine the spices at home and have it in your Spice Shelf for occasions like this one.  The Lebanese 7-Spice is composed of  CinnamonClovesCorianderPaprika,  Black Pepper,  Cumin,  Cardamom, and Nutmeg. (Can you imagine that!) Check out the recipe here.


The Marshousheh is an easy dish that is quick to make. It can be consumed hot or at room temperature with Lebanese Pita Bread, or cold siding a main dish of Fish or Grills.

To Your Good Health, Enjoy!

Vegan Burghul Cabbage: Lebanese Marshousheh

Course Salad, Side Dish
Cuisine Lebanese
Keyword Burghul, Cabbage, Garlic, Lebanese 7-Spice, Lemon juice, Onion, Salad, Vegan, Vegan dish, Vegetarian, Vegetarian Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 head Green Cabbage (small-medium) chopped in slices lengthwise
  • 1/2 cup Burghul wheat washed and drained
  • 1 Onion (medium) chopped finely
  • 2 clove Garlic pounded
  • 1/2 tsp Lebanese 7-Spice
  • 1/4 pinch Cumin
  • 1/2 tsp Salt or to taste
  • cup Vegetable Oil to cook
  • 2 cups Water
  • 4 Lemon Wedges to garnish


  1. Over medium heat, warm the oil in a skillet, and stir in the chopped onions. Cook them to translucence only.  

    Stir in the garlic for 30 seconds or until fragrant. Add the cabbage slices, and toss for a minute.

  2. Sprinkle the Burghul, stir, seasoning with salt and spice. 

    Add the water, mix well, and bring to a boil.

    Stir in the lemon juice, and lower at once the heat to low.

    Cover, and allow it to simmer for 15 minutes, stirring once half-way.


  1. Transfer the Marshousheh into a serving plate, and garnish with lemon wedges on the side. 

    Consume hot with Lebanese Pita Bread, or cold siding fish or grills.

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