Kitchen Tip: Cut cabbage in half first to ensure each “steak” is held together with part of the core. The leftover end pieces will work in a quick slaw or stir-fry.
Red cabbage steaks with bulgur salad
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
45 min
Serves
4
Photo, Erik Putz.
Ingredients
- 1 red cabbage
- 1/4 cup olive oil , divided
- 1 tsp salt , divided
- 1/2 tsp pepper
- 5 tbsp apple cider vinegar , divided
- 1/2 cup green lentils
- 1/2 cup medium bulgur
- 3/4 cup crumbled goat cheese
- 3/4 cup dried cherries
- 1 tbsp chopped fresh thyme
- 1/3 cup chopped pistachios
Instructions
- PREHEAT oven to 400F. Line a baking sheet with parchment.
- CUT cabbage from top to bottom through the core, making 4 slices about 3/4 in. thick. Reserve end pieces for another use. Place cabbage steaks on prepared sheet. Brush both sides with 2 tbsp oil, then sprinkle with 1/2 tsp salt and pepper. Drizzle with 3 tbsp vinegar. Cover sheet tightly with foil and bake 20 min. Remove foil, turn cabbage and continue to bake, uncovered, until tender, 15 to 20 more min.
- BRING 1 1/2 cups water and lentils to a boil in a medium saucepan. Simmer over low, covered, for 10 min. Add bulgur, return to a boil, then continue simmering over low until tender, 12 to 15 more min. Let stand, covered, for 5 min, then fluff with a fork. Set aside to cool.
- STIR goat cheese, cherries, thyme, remaining 2 tbsp vinegar, 2 tbsp oil and 1/2 tsp salt into bulgur mixture. Serve cabbage steak with bulgur salad, and top with pistachios.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
- Calories
- 588,
- Protein
- 21 g,
- Carbohydrates
- 77 g,
- Fat
- 3 g,
- Fibre
- 9 g,
- Sodium
- 117 mg.
- Excellent source of
- vitamin C
FILED UNDER: bake vegetables Vegetarian winter
