Cabbage Tabbouleh
A fresh and vibrant Middle Eastern-inspired salad that combines crisp cabbage with bulgur wheat, fresh herbs, and a bright lemon dressing. This refreshing twist on traditional tabbouleh features mint, parsley, and optional green chiles for added heat.
6 servings
1 hr 5 min
Be the first to rate this recipe
Ingredients
- •¼ cup bulgur (not quick-cooking)
- •¼ head green cabbage
- •½ medium white onion
- •2 cups parsley
- •1 cup mint leaves
- •1 tsp ground allspice
- •⅓ cup extra-virgin olive oil
- •⅓ cup fresh lemon juice
- •to taste Kosher salt
- •to taste Fresh green chiles
Cooking Instructions
- 1.
Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
50 min
- 2.
Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
10 min
- 3.
Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they're meant to add some heat in between bites of the cooling tabbouleh).
5 min
