Cut out the cabbage core and place the cabbage in the boiling water. Let it boil for about 15 minutes, until the leaves are soft and pliable. Remove the cabbage with a slotted spoon and set it aside to cool. Reserve the boiled cabbage water, as you will need some of it to hydrate the bulgur.

Place the bulgur in a bowl, add ½ cup of the reserved cabbage water, and stir well. Set aside for 20–25 minutes to allow the bulgur to absorb the liquid.

Meanwhile, finely chop the parsley leaves, fresh mint leaves, and green onions.

Heat the olive oil in a skillet over medium heat. Add the diced red onion and stir constantly until it just begins to change color. There is no need to brown it thoroughly. Add the tomato paste and stir well to combine with the onion. Continue stirring for about 20 seconds, then remove the skillet from the heat and add the mixture to the soaked bulgur.

Add the chopped parsley, mint, and green onions to the bulgur. If using, add the crushed chili peppers or habanero. Season with salt to taste and mix well with a fork to fluff the bulgur.

Drizzle with pomegranate molasses, if desired, and serve with the boiled cabbage leaves for scooping. Enjoy your Tabbouleh Kazabeh!