Name: Roasted Harissa Red Cabbage with Coriander & Almond Bulgur Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: ½ red cabbage, sliced into 4 wedges; 2 tbsp olive oil, divided; 2 tbsp rose harissa; 160g bulgur wheat; 10g coriander, finely chopped; 2 tbsp flaked almonds, toasted; 2 tbsp golden raisins (optional); 150g low-fat natural yogurt; 1 lime, zested and juiced

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Introduction

This roasted harissa red cabbage with coriander and almond bulgur is a vibrant, flavorful dish that combines spicy, nutty, and tangy elements in a simple meal. It’s perfect as a light lunch or a colorful side to your favorite mains, offering a nutritious boost and exciting textures.

Two white plates are set on a white marbled surface, each holding a dish with three main layers. The base layer is light-colored bulgur wheat mixed with small orange pieces, spread evenly around the plate. On top of this sits a deep purple roasted cabbage wedge, slightly charred on the edges and positioned diagonally. A creamy white sauce is drizzled over the cabbage and part of the bulgur. Fresh green cilantro leaves are placed on top for garnish. Each plate also has one or two yellow lemon wedges placed near the cabbage. One plate has a knife and fork with wooden handles placed on the left side. To the upper right of the plates, there is a small white bowl with the same creamy sauce and a metal spoon inside. A clear glass with a lemon slice and a sparkling drink is placed slightly behind the bowl. The whole setting is on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ red cabbage, sliced into 4 wedges
2 tbsp olive oil
2 tbsp rose harissa
160g bulgur wheat
10g coriander, finely chopped
2 tbsp flaked almonds, toasted
2 tbsp golden raisins (optional)
150g low-fat natural yogurt
1 lime, zested and juiced

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a large roasting tray with baking parchment. Arrange the red cabbage wedges on the tray. Drizzle with 1 tablespoon of olive oil and spread all the harissa over the cabbage. Season well, then massage the oil and harissa into the cabbage with your hands.
Step 2: Cover the tray with foil and roast for 50 minutes to 1 hour, removing the foil halfway through to allow the cabbage to caramelize slightly.
Step 3: Meanwhile, cook the bulgur wheat according to the packet instructions. Once cooked, stir in the remaining 1 tablespoon of olive oil, most of the chopped coriander, toasted flaked almonds, and golden raisins if using. Season with salt and pepper, then set aside.
Step 4: Combine the natural yogurt with the lime zest, lime juice, the remaining coriander, and a pinch of seasoning. Mix well.
Step 5: To serve, divide the bulgur between two bowls. Top with the roasted cabbage wedges and drizzle over the lime yogurt dressing for a fresh, tangy finish.

Tips & Variations

For extra warmth, add a pinch of ground cumin or smoked paprika to the harissa mixture before roasting the cabbage.
Swap bulgur for quinoa or couscous if you prefer a gluten-free option.
Toast the flaked almonds gently in a dry pan to bring out their flavor before adding to the bulgur.
If you like it spicier, increase the amount of rose harissa or serve with an extra dollop on the side.

Storage

Store any leftovers of the roasted cabbage and bulgur separately in airtight containers in the refrigerator for up to 2 days. Reheat the cabbage gently in the oven or microwave and serve with freshly mixed lime yogurt. The bulgur can be enjoyed cold or warmed through.

How to Serve

The image shows two white plates with a meal on a white marbled surface. Each plate has a base layer of light beige couscous mixed with small yellow raisins, spread evenly. On top, there are large pieces of roasted purple cabbage with a slightly charred texture. Both plates are garnished with fresh green cilantro leaves and a drizzle of thick white sauce with freckles of black pepper. A bright yellow lemon wedge sits on the edge of each plate. One plate has a fork and knife with wooden handles placed to the left side. Next to the plates is a small white bowl filled with more white sauce with cracked black pepper and a spoon inside, and a clear glass of sparkling water with a lemon slice. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, simply replace the natural yogurt with a plant-based alternative such as coconut or almond yogurt to keep the creamy element without dairy.

How can I tell when the roasted cabbage is done?

The cabbage should be tender and slightly caramelized around the edges after roasting. It should be easy to pierce with a fork but still hold its wedge shape.