Starter, side dish or appetiser for approx. 15 portions.
- Cook the bulgur or couscous according to the instructions on the packet. Fluff gently using a fork and allow to cool.
- Grate the yellow zest of the lemon and then squeeze the fruit to obtain the juice. Slice the crunchy cos into thin strips. Finely chop the parsley, chives, mint and coriander leaves. Remove the green stem from the chili pepper and then finely chop the remainder. Finely chop the garlic. Mix all the ingredients apart from the pointed cabbage into the bulgur or couscous to make the tabbouleh. Season to taste with salt.
- Remove 15 attractive leaves from the pointed cabbage and fill them with the tabbouleh.