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 made from freshly squeezed orange juice, balsamic vinegar, honey and spicy mustard. It's a simple dish to prepare and enjoy!
Recipes
22 September 2026
6 Min.
Fruity, spicy, and satisfying
Our red cabbage and bulgur salad is a delicious combination of crunchy red cabbage, sweet grapes and raisins. Freshly squeezed orange juice and a perfectly balanced marinade give the salad a fruity flavour, while the bulgur makes it wonderfully filling. This vibrant recipe from our Organic Vitality Kitchen is also ideal 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 one to two minutes, then drain it thoroughly. Place it in a bowl. Heat the orange juice until it reaches a simmer. Pour the hot juice over the bulgur and leave to soak for about 30 minutes until all the liquid has been absorbed.
2. Prepare the red cabbage and marinade
Finely slice the red cabbage. Finely dice the red onion. Add both to the bulgur wheat. Whisk the balsamic vinegar, honey, olive oil, garlic and pepper mustard together to create a marinade. Season with salt and freshly ground black pepper, then pour the marinade over 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. 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 gives the sweet, sour and savoury flavours time to meld together.
Taste it and adjust the seasoning if necessary, then add the fresh herbs just before serving.
Enjoy!
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