Dinner

Roasted Harissa Red Cabbage with Coriander & Almond Bulgur Recipe

ByCleo Brixton January 27, 2026January 27, 2026

Introduction

Experience a vibrant and flavorful meal with this roasted harissa red cabbage served alongside fragrant coriander and almond bulgur. This dish combines spice, crunch, and a refreshing yogurt drizzle for a deliciously balanced vegetarian option.

Two white plates sit on a white marbled surface, each holding a meal of three main parts: a base layer of golden couscous with small orange bits, a middle layer of roasted purple and orange vegetables shaped in wedges arranged on one side, and a topping of white creamy sauce drizzled over the vegetables. Fresh green cilantro leaves are scattered on top, adding bright green accents. Each plate has a lemon wedge placed at the edge. A knife with a wooden handle and a fork rest on the lower plate, on the left side. Near the plates, there is a small white bowl holding more creamy sauce with visible herbs and a spoon inside it. Behind the upper plate, a clear glass filled with pale yellow liquid and ice cubes, garnished with a lemon slice, is visible. 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)/gas mark 6 and line a large roasting tray with baking parchment.
Step 2: Arrange the red cabbage wedges on the tray. Drizzle with 1 tbsp olive oil and all the rose harissa. Season well and massage the oil and harissa into the cabbage wedges using your hands.
Step 3: Cover the tray with foil and roast in the oven for 50 minutes to 1 hour, removing the foil halfway through cooking to allow the cabbage to brown slightly.
Step 4: While the cabbage roasts, cook the bulgur wheat according to the package instructions.
Step 5: Once cooked, stir the remaining 1 tbsp olive oil, most of the chopped coriander, toasted almonds, and golden raisins (if using) into the bulgur. Season with salt and pepper to taste, then set aside.
Step 6: In a small bowl, combine the natural yogurt with the lime zest, lime juice, the remaining coriander, and a pinch of seasoning.
Step 7: To serve, divide the bulgur between two bowls, top with the roasted harissa cabbage, and drizzle generously with the lime yogurt sauce.

Tips & Variations

For extra heat, add a pinch of chili flakes to the harissa mixture before roasting the cabbage.
Swap bulgur for quinoa or couscous for a gluten-free option.
Toast the almonds carefully to avoid burning and bring out their nutty flavor.
Add fresh pomegranate seeds on top for a burst of sweetness and color.

Storage

Store any leftover roasted cabbage and bulgur separately in airtight containers in the fridge for up to 3 days. Reheat the cabbage in the oven or microwave until warmed through, and serve with fresh yogurt and lime drizzle. The bulgur can be enjoyed cold or warmed.

How to Serve

The image shows two white plates each filled with a layered dish placed on a white marbled surface. Each plate has a base layer of light beige couscous mixed with small yellow raisins, topped with large, dark purple roasted cabbage pieces that have a slightly charred texture. White creamy sauce is drizzled over the cabbage and couscous, sprinkled with black pepper. Fresh green cilantro leaves are scattered on top as garnish. Each plate has two lemon wedges positioned on the side. On the front plate, a set of cutlery with wooden handles—a fork and knife—is placed on the left side of the plate. In the background, there is a small white bowl containing the same white sauce with black pepper and a spoon inside it, along with a clear glass of a drink with ice and a lemon slice. 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 dairy-free alternative like coconut or almond yogurt to keep the creamy element without dairy.

What is rose harissa and can I substitute it?

Rose harissa is a fragrant North African chili paste with rose petals that adds spice and floral notes. If unavailable, you can use regular harissa or a mix of chili paste with a touch of rose water or rose syrup for a similar effect.