Hearty exciting bulgur recipes are big part of southern Lebanese cuisine, and this bulgur salad sums up the healthiness, cleanliness and freshness of this regional part of Lebanon. Not only this salad is scrumptious, but also rich in minerals and fibers and will keep you full for long. —Hadia Zebib Khanafer
Boil water in a pot, large enough to accommodate a medium sized cabbage head.
Carve out the stem of the cabbage and add to the boiling water. Leave it to boil about 15 minutes until the leaves are soft and pliable. Remove the cabbage with a slotted spoon and set aside to cool down. Save the boiled cabbage water, you will use some of it to hydrate the bulgur.
Place the bulgur in a bowl and add ½ cup of the cabbage water and stir well. Keep aside for 20- 25 minutes.
Meanwhile, finely chop the mint leaves, green onions and parsley leaves.
Heat olive oil in a skillet over medium heat, add the diced red onion and stir constantly just to slightly change its color, you don’t need to thoroughly brown the onion. Add the tomato paste and stir well to infuse it with the onion, keep stirring for about 20 seconds. Remove from heat and add it to the soaked bulgur.
To the bulgur,add the chopped mint leaves, green onions, parsley and crushed chili or Habanero, if used. Adjust salt to your taste preference. Fluff it with a fork and serve it with the boiled cabbage leaves! Happy eating!!