Tomato and Cabbage Tabbouleh

Ingredients for Tomato and Cabbage Tabbouleh

• 240ml bulgur (not quick-cooking)

• 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 650g )

• 1 small sweet onion (such as Vidalia), finely chopped

• 950ml assorted small tomatoes, halved, quartered if large

• 3 cups coarsely chopped fresh mint

• 3/4 cup olive oil

• 60ml fresh lemon juice

• 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes

• Kosher salt

How to make Tomato and Cabbage Tabbouleh

Place bulgur in a large bowl and add 350ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.