Name: Tomato and Cabbage Tabbouleh
Yield: 8 Servings
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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Peden + Munk

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Recipe notes