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

Bulgur with Roasted Pointed Cabbage

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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