Tomato and Cabbage Tabbouleh

tomato-and-cabbage-tabbouleh

In Tomato Heaven with Cabbage Tabbouleh

I love tomatoes – served any way that is possible.  I’ve been known to simply salt them and eat them like apples – one bite at a time (I always remember my Father eating them like that) or if they’re tiny then I just pop them in my mouth and enjoy their natural sweetness.  Delicious!  This recipe stopped me because of the beautiful colors from the tomatoes and mint AND it’s so easy.  It would be great for a BBQ.  It was created by Anissa Helou and published in bon appétit July 2014. Serves 8, all you need is a room full of friends and family to enjoy!

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

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.

 

 

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