• 75 g bulgur/couscous/quinoa
  • 1 lemon (scrubbed)
  • 1 small head of crunchy cos
  • 15 g flat-leaf parsley
  • 15 g chives
  • 15 g fresh mint
  • 15 g fresh coriander
  • 1 chili pepper (optional)
  • ½ clove of garlic
  • 3 tbsp extra virgin olive oil
  • 100 g pomegranate seeds
  • 1 cabbisi mini salad cabbage

Author of this recipe



Grower / producer

Cabbisi™ is a new kind of cabbage, small, easy to prepare and versatile. It has a mild and crisp taste and a unique nutrient profile.  Read more

Starter, side dish or appetiser for approx. 6 portions.

Total votes: 505


  1. Cook the bulgur or couscous according to the instructions on the packet. Fluff gently using a fork and allow to cool.
  2. Grate the yellow zest of the lemon and then squeeze the fruit to obtain the juice. Slice the crunchy cos into thin strips. Finely chop the parsley, chives, mint and coriander leaves. Remove the green stem from the chili pepper and then finely chop the remainder. Finely chop the garlic. Mix all the ingredients apart from the cabbisi into the bulgur or couscous to make the Taboulé. Season to taste with salt.
  3. Remove 6 attractive leaves from the cabbisi and fill them with the taboulé. 
 Taboulé mit Spitzkohl und knusprigem Lattich

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