Cabbage Tabbouleh
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tsp. ground allspice
- 1 cup mint leaves, torn if large
- 1/4 cup bulgur (not quick-cooking)
- 1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
- 1/2 medium white onion, very thinly sliced
- 2 cups very finely chopped parsley
- fresh green chiles (optional)
- Carbohydrate 19 g(6%)
- Fat 19 g(29%)
- Fiber 6 g(25%)
- Protein 4 g(8%)
- Saturated Fat 3 g(13%)
- Sodium 472 mg(20%)
- Calories 243
Preparation Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain. 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. 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).
Preparation Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain. 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. 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).
