Red cabbage steaks with bulgur salad

Prep 15 min
Total 45 min
Serves 4

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red cabbage
1/4 cup
olive oil, divided
1 tsp
salt, divided
1/2 tsp
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


  • 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.



Calories 588, Protein 21 g, Carbohydrates 77 g, Fat 3 g, Fibre 9 g, Sodium 117 mg. Excellent source of vitamin C

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