Tomato and Cabbage Tabbouleh

By LRay

Bon Appetit, July 2014, page 60.

Calories (kcal) 277 Protein (g) 4 Carbohydrates (g) 21 Dietary Fiber (g) 6 Total Sugars (g) 4 Fat (g) 21 Sodium (mg) 19 Saturated Fat (g) 3

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 crushed red pepper flakes
• Kosher salt

Preparation

Step 1

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.