TOMATO AND CABBAGE TABBOULEH

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Tomato and Cabbage Tabbouleh image

Provided by Anissa Helou

Categories     Tomato     Side     Summer     Cabbage     Bulgur     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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