Tomato and Cabbage Tabbouleh

Name: Tomato and Cabbage Tabbouleh
Ingredients: 1 cup bulgur (not quick-cooking); 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups); 1 small sweet onion (such as Vidalia), finely chopped; 4 cups assorted small tomatoes, halved, quartered if large; 3 cups coarsely chopped fresh mint; 3/4 cup olive oil; 1/4 cup fresh lemon juice; 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes; Kosher salt

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Servings: 8

Author : Anissa Helou

middle eastern tomato side

Ingredients

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1 cup bulgur (not quick-cooking)1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)1 small sweet onion (such as Vidalia), finely chopped4 cups assorted small tomatoes, halved, quartered if large3 cups coarsely chopped fresh mint3/4 cup olive oil1/4 cup fresh lemon juice1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakesKosher salt

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Instructions

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Step 1

Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.

Step 2

Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

Step 3

Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.

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