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Tomato and Cabbage Tabbouleh

By Anissa Helou

4.4

(9)

Image may contain Plant Food Produce Dish Meal and Vegetable
Tomato and Cabbage TabboulehPeden and Munk Taylor and Jen

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. 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.

TagsTabboulehSaladLevantineBulgurRice & GrainsGreen CabbageCabbageLeafy GreensVegetableTomatoMintHerbs & SpicesSideDinnerBrunchVeganVegetarianDairy FreeNut FreeMake AheadEasyBon Appétit

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