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Parve
Easy
20 Minutes
Diets 
1/2 cup bulgar wheat
4 cups shredded green cabbage (can either use already shredded and bagged, or use 1/2 medium head of green cabbage, very thinly sliced on a mandolin or with a sharp knife)
1/2 medium white onion, finely sliced
2 cups finely chopped Italian parsley
2 cups finely chopped fresh mint
1/2 cup finely chopped dill
1 cup pomegranate seeds (seeds from about 1 pomegranate)
1/3 cup Gefen Olive Oil
1/3 cup Heaven and Earth Lemon Juice
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon Haddar Kosher Salt
1/2 teaspoon black pepper
Place bulgur in bowl. Add 1/2 cup boiling water, stir and let stand one hour. Drain off an excess liquid. Fluff with a fork.
Toss cabbage, onion, parsley, mint, dill, pomegranate seeds, and bulgar in a large bowl.
Drizzle olive oil, lemon juice, allspice, red pepper flakes, salt and pepper over tabbouleh and gently toss to combine. Transfer to a serving plate or bowl and serve.
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