Behold the humble cabbage - crunchy, refreshing and a nutritional powerhouse. I plucked, rather, wrestled this cabbage from the ground on a recent vegetable picking excursion and realized since doing so how delicious and versatile this cruciferous vegetable can be -- not to mention economical. Whether eaten raw or cooked, this background vegetable moves to the forefront with this easy tabouleh recipe that combines in-season tomatoes and mint.
cabbage & Tomato Tabouleh
1 cup bulgar
1/2 cup cabbage, shredded
1 small red onion, sliced thin
2 cups cherry or grape tomatoes, sliced in half
2 large handfuls fresh mint, roughly chopped
3/4 cup extra virgin olive oil
1/2 lemon, juiced
A pinch of Aleppo pepper
Salt & pepper to taste
Directions: Place bulgar in a medium bowl. Bring 1 1/2 cups water to a boil. Pour over bulgar and let sit for 40 minutes until fluffy. In a large bowl, combine, cabbage, onion, tomatoes, mint and bulgar. Add olive oil, lemon juice and Aleppo pepper, stir to combine. Season with salt and pepper. Serve cold or at room temperatures.
Photography & Styling by Alison Engstrom