Tomato and Cabbage Tabbouleh

Photo by Lee C.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: