Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Clean the fresh red cabbage, remove the core, and cut the cabbage into bite-sized strips about 2 cm wide. Finely chop the fresh garlic.

Spread the red cabbage strips on the prepared baking sheet. Marinate with 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, and the chopped garlic, then season with a pinch of fine salt and ground black pepper. Roast in the preheated oven for about 20–25 minutes until the cabbage is lightly caramelised and crispy at the edges, but still pleasantly tender-crisp.

Meanwhile, bring the bulgur to a boil in a pot with twice the amount of lightly salted water. Reduce the heat and let it gently swell covered for about 10–12 minutes until the liquid is absorbed. Fluff with a fork and allow to cool briefly.