Cabbage tabbouleh recipe: a fresh twist on a classic dish

Ingredients for Cabbage tabbouleh

• 40 g bulgur (not quick-cooking)

• 250 g green cabbage, cored, very thinly sliced

• 75 g white onion, very thinly sliced

• 120 g parsley, very finely chopped

• 15 g mint leaves, torn if large

• 5 ml ground allspice

• 80 ml extra-virgin olive oil

• 80 ml fresh lemon juice

• kosher salt, to taste

• fresh green chillies (optional)

How to make Cabbage tabbouleh

1. Place the bulgur in a small bowl and pour in boiling water until it is covered by 5 cm. Let it soak until tender, about 50 minutes, then drain.

2. In a large bowl, combine the cabbage, onion, parsley, mint, allspice, and half of the soaked bulgur.

3. Drizzle olive oil and lemon juice over the mixture, then season with salt. Toss everything together until well combined.

4. Transfer the tabbouleh to a platter and sprinkle the remaining bulgur on top.

5. Serve with chiles on the side if desired, as they will add a bit of heat between bites of the refreshing tabbouleh.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.