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

Instructions

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.
2. Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
3. Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.