Bulgur with Roasted Pointed Cabbage
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Pointed Cabbage, or hearted cabbage, is a green cabbage which can be in season in Spring or Autumn.
A tasty salad for a warm Spring day!
Preparation
Make a dressing by combining the sunflower oil, dijon mustard and freshly ground pepper.
Finely cut the spring, pointed cabbage and put in an oven tray.
Drizzle the dressing over the cabbage and sprinkle the fennel seeds on top.
Roast in a 200C (gas mark 6) for around 10 - 15 minutes. The roasting time depends on how finely you've cut the cabbage: very fine roast for 10 minutes or less, the coarser cut the longer the roasting time.
Put the bulgur in a pan with water, bring to a boil and boil for 15 minutes.
Mix together the roasted cabbage, cooked bulgur, red pesto and chopped mint and season with salt and pepper.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Bulgur with Roasted Pointed Cabbage
Ingredients
- 1 tsp dijon mustard
- 1/2 pointed cabbage, outer leaves removed
- 2 -3 tbsp fresh mint, chopped
- 2 tbsp red pesto
- 2 tsp fennel seeds
- 200g bulgur
- 3 tbsp sunflower oil
- Freshly ground pepper
- Pinch of salt
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
