A proper tabbaouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
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
3/4 cup fresh lemon juice
1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes
Place bulgur in a large bowl and add 1 1/2 cups boiling water.Let soak until softened and water is absorbed, 40-45 minutes.
Toss bulgur, cababage,onion, tomatoes,mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine, season with salt.
Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.