Description
A vibrant and flavorful dish featuring roasted harissa-coated red cabbage wedges served alongside aromatic coriander and almond bulgur wheat, finished with a zesty lime yogurt drizzle. Perfect as a hearty vegetarian main or a colorful side.
Ingredients
Scale
For the Roasted Cabbage
- ½ red cabbage, sliced into 4 wedges
- 2 tbsp olive oil, divided
- 2 tbsp rose harissa
For the Bulgur Wheat
- 160g bulgur wheat
- 10g coriander, finely chopped
- 2 tbsp flaked almonds, toasted
- 2 tbsp golden raisins (optional)
For the Yogurt Drizzle
- 150g low-fat natural yogurt
- 1 lime, zested and juiced
Instructions
- Prepare and Roast the Cabbage: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line a large roasting tray with baking parchment. Arrange the red cabbage wedges on the tray. Drizzle 1 tablespoon of olive oil and all the rose harissa over the cabbage. Season generously with salt and pepper. Massage the oil and harissa mixture into the cabbage wedges with your hands to ensure even coating. Cover the tray with foil and roast for 50 minutes to 1 hour, removing the foil halfway through to allow the cabbage to brown slightly.
- Cook the Bulgur Wheat: While the cabbage roasts, cook the bulgur wheat according to the package instructions—typically by simmering in boiling water until tender. Once cooked and drained, 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 freshly ground black pepper to taste. Set aside and keep warm.
- Make the Yogurt Drizzle: In a small bowl, mix the low-fat natural yogurt with the lime zest, lime juice, the remaining coriander, and a pinch of salt and pepper. Adjust seasoning as needed to balance the tartness and herbaceous notes.
- Assemble and Serve: Divide the bulgur wheat evenly between two bowls. Top each portion with the roasted harissa red cabbage wedges and drizzle liberally with the lime-infused yogurt. Serve immediately while warm for a delicious, balanced meal.
Notes
- For a vegan version, substitute the yogurt with a plant-based alternative such as coconut or almond yogurt.
- Toasting the almonds enhances their flavor and adds a pleasant crunch to the dish.
- If you prefer less heat, reduce the amount of harissa or use a milder chili paste.
- Golden raisins add a lovely sweetness but can be omitted for a less sweet dish.
- This dish pairs well with grilled meats or can be served as a main for vegetarians.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: harissa, red cabbage, bulgur wheat, roasted vegetables, coriander, almonds, yogurt, lime, vegetarian, Middle Eastern
