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Tomato & Cabbage Tabbouleh

As much as I love cabbage it isn’t always one of the most inspiring of vegetables. Sure, it’s great in a variety of slaws, stir-frying it with sesame oil or pickling it with an assortment of herbs. But, another way (and one of my favourite season-neutral dishes) is within a grain dish, that being Tomato and Cabbage Tabbouleh.

This dish is fresh, tasty and super versatile; throw it in some wraps, on a bed of leaves or even just as a solo snacking venture. It teams perfectly with hummus and other such dips.

Dig in!

INGREDIENTS

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

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PREPARATION

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.


Photo: Peden + Munk

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