Turkish Cabbage & Bulgur Skillet with Chickpeas & Garlic Yogurt

Preparation

1. Halve the pointed cabbage, remove the hard core, and cut the leaves into strips about 1 cm wide. Peel the onion and garlic cloves, finely dice the onion, chop two garlic cloves for the pan, and finely grate one clove for the yogurt.

2. Heat the olive oil in a large, deep skillet or braiser over medium-high heat and sauté the diced onion together with the pointed cabbage, turning occasionally, for about 5 minutes until the cabbage is lightly browned and wilted.

   ⏱ 5 min

3. Add the chopped garlic, tomato paste, cumin, and paprika to the pan and sauté while stirring for 1 minute until fragrant.

   ⏱ 1 min

4. Add the coarse bulgur and rinsed chickpeas, pour in the hot vegetable broth, season generously with salt and pepper, and stir everything thoroughly.

5. Bring the mixture to a brief boil, cover with a lid, and let the bulgur simmer gently over low heat for 12 minutes until the liquid is completely absorbed and the bulgur is tender.

   ⏱ 12 min

6. In the meantime, mix the plain yogurt with the grated garlic, lemon juice, mint, and a pinch of salt to make a creamy sauce.

7. Remove the pan from the heat, fluff the bulgur pilaf with a fork, fold in the chopped parsley, and let the dish rest covered for 3 more minutes. Serve the pilaf with a generous dollop of garlic yogurt and sprinkle with pul biber to taste.

   ⏱ 3 min