Skip to main content
Epicurious
Bon Appétit

Tomato and Cabbage Tabbouleh

By Anissa Helou

4.4

(9)

Image may contain Plant Food Produce Dish Meal and Vegetable
Tomato and Cabbage TabboulehPeden and Munk Taylor and Jen

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

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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
1/4 cup fresh lemon juice
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
Kosher salt

Preparation

  1. Step 1

    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.

    Step 2

    Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

    Step 3

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

TagsTabboulehSaladLevantineBulgurRice & GrainsGreen CabbageCabbageLeafy GreensVegetableTomatoMintHerbs & SpicesSideDinnerBrunchVeganVegetarianDairy FreeNut FreeMake AheadEasyBon Appétit

See Related Recipes and Cooking Tips

Read More
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Tomatoes With Curry Yogurt
Best served chilled.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.