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
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.
Recipe notes
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