Tomato and Cabbage Tabbouleh
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
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