Red cabbage steaks with bulgur salad

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PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Red cabbage steaks with bulgur salad

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

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.