Red Cabbage Steaks With Bulgur Salad
5
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
(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.
Ingredients
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
Instructions
Position rack in centre of oven and preheat to 400F. Line a rimmed baking sheet with parchment.
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.
Roast for 20 min. Remove foil and flip cabbage steaks. Continue roasting, uncovered, until tender, 15 to 20 min more.
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.
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.
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