TOMATO AND CABBAGE TABBOULEH

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TOMATO AND CABBAGE TABBOULEH image

Categories     Tomato

Yield 8

Number Of Ingredients 9

1 cup bulgur (not quick-cooking)
½ 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
¾ cup olive oil
¼ cup fresh lemon juice
1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
Kosher salt

Steps:

  • Place bulgur in a large bowl and add 1½ 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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