Red cabbage bowl with pearl couscous and goat's cheese

Name: Red cabbage bowl with pearl couscous and goat's cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 persons
Cuisine: World
Ingredients: 8 beautiful thick red cabbage leaves; 2 vegetable stock cubes; 300 gram pearl couscous; about 200 gram frozen peas; 500 gram cubes of ham; few sprigs of thyme; 1 jalapeño pepper; olive oil; pepper and salt to taste; about 200 gram soft goat's cheese

Surprise your guests with something different; a red cabbage bowl with pearl couscous and goat's cheese! Ready within half an hour.

Red cabbage bowl with pearl couscous and goat's cheese ingredients

Recipe red cabbage bowl with pearl couscous and goat's cheese

Made by Véronique

Published at 2018-03-02, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

Preparation - 10 minutes

Fill a large pan with water and vegetable stock cubes and bring to a boil. Meanwhile divide the cabbage into beautiful leaves so you'll have at least 8 of them.

Fill a medium-sized pan with water, salt and sprigs of thyme and also bring to a boil. Remove the seeds of the jalapeño pepper for a milder version and chop into thin strips.

Finishing the red cabbage bowl with pearl couscous and goat's cheese - 20 minutes

Cook the red cabbage leaves for about 15 minutes in the large pan. Cook the pearl couscous 5 minutes in the second pan before you also add the frozen peas.

Cook the couscous and peas for another 5 minutes before you drain them. Remove the thyme sprigs. Heat olive oil in a large skillet and cook the ham cubes and jalapeño pepper for a few minutes.

Add pearl couscous and peas and season with pepper and salt. Transfer the cabbage leaves to a plate and divide some of the couscous mixture in the middle.

Finish with goat's cheese and enjoy!