Tabbouleh Kazabeh

If you haven't been over to Hadia's Lebanese Cuisine you really should. I've cooked a few of her recipes to date, Sfeeha most recently, Adas bil Hamod, and soon to be posted, her chicken and bulgur recipe. I hope that last one is delicious, it's actually simmering now for dinner tomorrow.

But back to the recipe at hand. Tabbouleh kazabeh is a great light summer lunch with a delicious flavor from the tomatoes, onions, and herbs. Go easy on the pomegranate molasses, I drizzled some on and is sank in so I drizzled more and forgot how tart that stuff is and had to remove the middle portion.

6 large cabbage leaves
1 c. bulgur
1 small onions, chopped fine
2 Tbsp. parsley, chopped
4 green onions, sliced thin
2 Tbsp. tomato paste
3 Tbsp. olive oil
1/2 tsp. salt

Pomegranate molasses to serve

Place the cabbage leaves in a pot of boiling water and cook just until the cabbage is tender. 

Combine the bulgur and 3/4 a cup of the boiling cabbage water. Cover and let stand for 20 minutes. 

In a skillet heat the olive oil and saute the onion until tender. Add the tomato paste and keep cooking to cook and combine. Add the cooked bulgur, salt, green onions and stir to coat. Remove from the heat and add the parsley and mint. 

Serve with a small drizzle of pomegranate molasses and cabbage leaves.