Cabbage Ash

Cabbage Ash, or Yir Tikhli according to the locals, is a dish prepared in winter time. Cabbage is great in cold seasons. Azeri people make delicious foods out of cabbage just like the Russian and the people in the north of Europe.
Ash is a kind of thick Persian soup, which is made with fresh herbs, grains and vegetables.
Ingredients
1 kg Cabbage, finely chopped
1 glass Cranberry beans, cooked
1 tablespoon mint leaves, chopped
2 tablespoons parsley leaves, chopped
1/2 glass wheat groats Bulgur
1/2 glass broken rice
2 tablespoons Tomato paste
2 liters bones stock, you can also apply chicken stock or chicken bouillon cubes
1 teaspoon paprika
1 teaspoon turmeric powder
1 glass unripe grape juice
A few green chili peppers
2 tablespoons oil
Directions
Set a pot over the stove. Put in oil the finely chopped cabbage as well as turmeric powder and sauté over the heat 2 to 3 minutes. Then add in Bulgur and bones stock and boil on a low flame till Bulgur is half-cooked. After that, add in the broken rice and stir well. If needed, pour in enough water to cover the ingredients. It should n't be above one knuckle. Allow till the rice is softened. Then add in the beans and green chili peppers. Don't forget to stir in the chopped herbs and tomato paste. Adjust the seasoning, salt and pepper. Keep cooking till thickened. It is almost ready.
In Oromiyeh, unground sumac is put in a small saucepan and water is added. Once brought into a boil, it should be sieved. The extracted juice is used for seasoning. If you have no sumac available, you can add in unripe grape juice and stir a bit till the sour taste is spread in the cuisine. Actually the sweet flavor of cabbage and sour taste of grapes make a unique savory dish. Serve hot with fresh Persian bread. Bon Appetit!