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  • Writer's pictureSara Calderon

Tomato Cabbage Tabbouleh

Updated: Nov 18, 2019

Photo by Peden + Munk


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 teaspoon crushed red pepper flakes

Kosher salt to taste


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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