In a 1 to 1 1/2 quart pan, bring chicken broth to boil with mustard seed, thyme leaves, and fennel seed. Stir in bulgur, vinegar, and green peppercorns. Cover pan; remove from heat, and let mixture stand until bulgur is tender to bite--about 30 minutes. Pour the seasoned bulgur into a bowl and mix with hominy; cover and chill. Mix salad with parsley; season to taste with salt. Mound onto a platter or in bowl lined with cabbage leaves; top with radishes and grapes.