Cabbage Tabbouleh
['1/4 cup bulgur (not quick-cooking)', '1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)', '1/2 medium white onion, very thinly sliced', '2 cups very finely chopped parsley', '1 cup mint leaves, torn if large', '1 tsp. ground allspice', '1/3 cup extra-virgin olive oil', '1/3 cup fresh lemon juice', 'Kosher salt', 'Fresh green chiles (optional)']
Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).
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