From Sabrina Ghayour’s "Feasts"
(you can adjust this)
Wash and drain the cabbage ribbons but do not shake off all the water as this will help steam the cabbage later on.
Heat a large frying pan with a lid over a medium-high heat, add the dry spiced and toast for around 1 minute until fragrant but not browned. Drizzle in approximately 2 tablespoons of oil. Add the garlic and fry for a couple of minutes, then pack half the cabbage into the pan. Season this layer with plenty of salt and pepper, then put in the rest of the cabbage and season again.
Give everything a good stir, cover the pan with a lid and leave to steam and soften for 5 minutes. It's a good idea to give the pan a good shake every now and then to prevent sticking - but do not remove the lid!
Stir the cabbage well, ensuring the spices coat the ribbons. Check and adjust the seasoning then remove the pan from the heat and stir through the Greek yoghurt. Serve immediately as a side dish alongside grilled meat or fish.
