Za'tar braised cabbage with bulgur wheat recipe | Sainsbury`s Magazine
This simple side has freshness from the white wine and garlic and warmth from the buttery sauce, which works with lamb.
Ingredients
- 1 sweetheart cabbage
- 200ml dry white wine
- 300ml vegetable stock (made with 1 stock cube)
- 2 tbsp za’atar
- 4 tbsp maple syrup
- pinch of sea salt flakes
- grated parmesan, to serve (optional)
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 100g bulgur wheat
- 250ml hot vegetable stock (made with ½ stock cube)
- 40g unsalted butter
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh oregano, plus extra to serve
- 100ml dry white wine
- 100ml cooking juices from the roasted cabbage
More Like This
Za'atar-Spiced Bulgur Wheat Salad – Instant Pot
instantpot.com
Herb tabbouleh with pomegranate and za’atar dressing | Vegetables recipes | Jamie magazine recipes
jamieoliver.com
Bulgur-Stuffed Cabbage | Hydration Health and Fitness
hydrationfitness.com
Caramelized Cabbage & Za’atar Tart – Never Not Eating
iamnevernoteating.com
Zaatar potato salad with olives and feta | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Za'atar Lamb with Eggplant and Lentil Salad
quitelike.com
Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Roasted Aubergines with Cumin Spiced Beef and Za'atar - Sarah Graham Food
sarahgraham.co.za