Reboot - Meal - Lemony Bulgur Wheat w/Romanesco & Savoy Cabbage

By BlueSchmoo

Posted by Jamin Mendelsohn on March 7th, 2013

Ingredients

• Savoy cabbage, half head, chopped into ribbons
• 4-5 Romanesco florets, chopped into smaller pieces
• 1/2 cup pitted olives, green or kalamata
• 1 cup dill, chopped
• Juice and zest of 1 lemon
• 1 can chickpeas, rinsed and drained
• 1 cup bulgur wheat
• 2 cups water
• 1 Tbsp. grapeseed oil
• Sea salt and pepper
• __________________
• SERVES 2
• Savoy cabbage, 1/4 head, chopped into ribbons
• 2-3 Romanesco florets, chopped into smaller pieces
• 1/4 cup pitted olives, green or kalamata
• 1/2 cup dill, chopped
• Juice and zest of 1/2 lemon
• 1/2 can chickpeas, rinsed and drained
• 1/2 cup bulgur wheat
• 1 cup water
• 1 1/2 tsp grapeseed oil
• Sea salt and pepper

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

1.) Boil water and add bulgur wheat, let simmer until water is absorbed and bulgur is tender. Add additional water if required.

2.) Meanwhile, add grapeseed oil to large pan and cook cabbage until lightly browned and tender (about 8-10 mins).

3.) Remove cabbage and place in large bowl. Using same pan, cook Romanesco (about 8 minutes).

4.) Add cooked bulgur, Romanesco and chickpeas to the cabbage. Toss together with lemon juice, dill and chopped olives.

5.) Season with salt and pepper, as desired.

Enjoy!