Red Cabbage and Bulgur Salad with Raisins and Grapes
Red cabbage with a twist: In this recipe from our Organic Vitality Kitchen, local vegetables are combined with bulgur, grapes and raisins. The salad is finished off with a dressing of freshly squeezed orange juice, balsamic vinegar, honey and spicy mustard. It's an uncomplicated dish to prepare and enjoy!
Recipes
6 July 2026
6 Min.
Fruity, spicy, and satisfying
Our red cabbage and bulgur salad combines crunchy red cabbage with sweet grapes and raisins. Freshly squeezed orange juice and a perfectly balanced marinade give the salad a fruity flavour, and the bulgur makes it wonderfully filling. This colourful recipe from our Organic Vitality Kitchen is also perfect for meal prep.
Ingredients
• 600 g bulgur
• 100 ml freshly squeezed orange juice
• 250 g red cabbage
• 1 red onion
• 60 g raisins
• 6 tbsp olive oil
• 100 ml white wine
• 100 g white grapes
• 1 bunch flat-leaf parsley
• 1 punnet cherry tomatoes
For the marinade
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 5 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp wholegrain mustard
• Salt
• Freshly ground pepper
Preparation
1. Prepare the bulgur
Blanch the bulgur for 1–2 minutes and then drain thoroughly. Place it in a bowl. Heat the orange juice until it reaches a simmer. Pour it over the bulgur and leave to soak for about 30 minutes, until the liquid has been completely absorbed.
2. Prepare the red cabbage and marinade
Cut the red cabbage into very fine strips. Finely dice the red onion. Add both to the bulgur. Whisk together the balsamic vinegar, honey, olive oil, garlic and pepper mustard to create a marinade. Season with salt and freshly ground pepper, then add to the salad and mix everything together thoroughly.
3. Add the raisins and grapes
Sauté the raisins in a little olive oil over a medium heat, then deglaze with white wine. Let it reduce briefly. Halve and pit the grapes. Fold the raisins and grapes into the salad, then season again with salt and pepper to taste.
4. Serving
Arrange the red cabbage and bulgur salad on plates or in bowls, then garnish with fresh parsley leaves and cherry tomatoes.
Our recommendation
Prepare the salad a few hours before serving. This allows the fruity, sweet-and-sour and savoury flavours to meld together.
Taste it and adjust the seasoning before serving, then add the fresh herbs at the very end.
Enjoy!
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