Za'tar braised cabbage with bulgur wheat recipe
This simple side has freshness from the white wine and garlic and warmth from the buttery sauce, which works with lamb.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Roasting pan
- Skillet
- Saucepan
- Wooden spoon
- Grater
- Mixing bowl
- Measuring cup
- Tongs
- Serving platter
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
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