TOMATO AND CABBAGE TABBOULEH

8 servings

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

Kosher salt

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.

DO AHEAD:

Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.