Turkish Savoy Cabbage Bulgur Salad with Walnuts & Feta

Bring the vegetable broth to a boil in a small pot. Stir in the bulgur, remove the pot from the heat, cover, and let swell for about 12–15 minutes until the liquid has been completely absorbed. Then fluff with a fork.

Meanwhile, clean the savoy cabbage, cut out the tough stalk, and slice the leaves into thin, bite-sized strips. Halve the red onion and cut into thin strips. Finely chop the garlic.

Heat 2 tbsp of olive oil in a large pan. Sauté the red onion in it over medium heat for about 2–3 minutes until translucent. Add the savoy cabbage and sauté gently, stirring occasionally, for about 5–7 minutes until wilted but still slightly crisp. In the last minute, stir in the chopped garlic and ground cumin and toast briefly. Season with a little salt and pepper.