Za'tar braised cabbage with bulgur wheat
Serves: 4
Prep time: 15Total time: 
Recipe photograph by Stuart West
Za'tar braised cabbage with bulgur wheat
This simple side has freshness from the white wine and garlic and warmth from the buttery sauce, which works with lamb
Serves: 4
Prep time: 15Total time: 
See more recipes
Nutritional information (serving)
Calories
382Kcal
Fat
13gr
Saturates
6gr
Carbs
45gr
Sugars
23gr
Fibre
9gr
Protein
7gr
Salt
1.1gr
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
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)
For the bulgur wheat
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 100g bulgur wheat
- 250ml hot vegetable stock (made with ½ stock cube)
For the sauce
- 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
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the whole cabbage in a deep roasting tin. Combine the wine, stock, za’atar, syrup and sea salt in a jug, then pour this all over the cabbage. Cover the tin tightly with foil and cook for 1 hour. Remove from the oven and allow to cool slightly, then slice into 4 wedges. Reserve the cooking juices.
- Meanwhile, for the bulgur wheat, heat the oil in a saucepan over a medium heat and sauté the onion until translucent (about 6-8 minutes). Add the bulgur, toast for 1 minute, then cook similarly to a risotto, gradually stirring in the hot stock and adding more as the previous addition is absorbed, until the bulgur is smooth and fully cooked (about 6-8 minutes). Season to taste with salt and black pepper.
- For the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and oregano, then sauté for 1-2 minutes until fragrant. Pour in the wine and reduce slightly (about 2-3 minutes). Add the cooking juices from the cabbage and stir to combine. Simmer for 2-3 minutes, then season.
- To serve, arrange the cabbage on a platter and scatter over the cooked bulgur. Pour over the butter sauce and top with grated parmesan (if using) and extra oregano.
