- 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.
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.
Protein 21 g
Carbohydrates 77 g
Fat 3 g
Fibre 9 g
Sodium 117 mg
Excellent source of vitamin C
Chatelaine Quickies: Mushroom grain bowl