Red cabbage steaks with bulgur salad


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Red cabbage steaks with bulgur salad

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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.

Chatelaine Quickies: Mushroom grain bowl

Nutrition (per serving)

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.