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Photo, Erik Putz.
This hearty cabbage "steak" is loaded with texture and flavour.
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
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.
Calories 588, Protein 21g, Carbohydrates 77g, Fat 3g, Fibre 9g, Sodium 117mg.
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.
Find more cozy and filling cabbage recipes.
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