Red Cabbage Steaks with Bulgur Salad

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15 min


45 min



Red Cabbage Steaks with Bulgur Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Dried cherries bring a hint of tartness to this vibrant nutty salad.


  • 1 small red cabbage
  • 4 tbsp olive oil , divided
  • 1 tsp salt , divided
  • 1/2 tsp pepper
  • 5 tbsp apple cider vinegar , divided
  • 1/2 cup dried green lentils
  • 1/2 cup medium bulgur
  • 3/4 cup crumbled goat cheese
  • 3/4 cup dried cherries
  • 1 tbsp chopped thyme
  • 1/3 cup chopped pistachios


  1. Position rack in centre of oven and preheat to 400F. Line a rimmed baking sheet with parchment.
  2. Cut cabbage from top to bottom through the core, making 4 slices, each 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.
  3. Roast for 20 min. Remove foil and flip cabbage steaks. Continue roasting, uncovered, until tender, 15 to 20 min more.
  4. Meanwhile, combine 1 1⁄2 cups water and lentils in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, covered, for 10 min. Add bulgur. Return to a boil over high. Reduce heat to low and simmer until tender, 12 to 15 min more. Let stand, covered, for 5 min, and then fluff with a fork. Set aside to cool.
  5. Stir goat cheese, cherries, thyme, remaining 2 tbsp vinegar, 2 tbsp oil and 1⁄2 tsp salt into bulgur mixture. Serve cabbage steaks with bulgur salad and top with pistachios.

Kitchen tip

Make this recipe vegan by omitting goat cheese or using a vegan alternative.