Instant Pot Instructions:

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Place all the Base Ingredients (except the cabbage wedges) and the Spice/Herb Mix into the Instant Pot. Stir well to incorporate the tomato paste into the mixture, then lay the cabbage wedges on top and press the cabbage wedges down into the liquids. It’s OK if the cabbage wedges are not fully submerged.
3. Set the Instant Pot to Manual Pressure High for 14 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.
4. Immediately after all the pressure is released, carefully remove the lid, add in the lemon juice and hot sauce, stir to incorporate, then place the lid back on, twist to secure, then allow the stew to sit and rest for 15 minutes in the covered Instant Pot to allow the flavors marry.
5. Serve topped with fresh chopped parsley, crushed red pepper, and/or flatbread.

Oven/Stovetop Instructions:

1. Preheat the oven to 400 F, center rack. (Skip if doing stovetop)
2. Follow all the Instant Pot instructions, except place into a large, heavy Dutch Oven.
3. Cover tightly and roast in the oven for 1 hour and 30 minutes or until the cabbage, lentils, and bulgur are perfectly tender. If doing stovetop, bring to a boil, then immediately lower to a simmer, cover, and cook at a gentle simmer for 1 to 1 ½ hours until the cabbage, lentils, and bulgur are perfectly tender. Resist the urge to remove the lid and stir. However, do check the liquids toward the end to ensure the dish is not drying out. If needed, add some extra vegetable broth/water.
4. When tender, remove from the oven/stovetop, remove the lid, add in the lemon juice and hot sauce, stir to incorporate. Allow to sit off the heat and rest for 15 minutes to let the flavors marry.
5. Serve topped with fresh chopped parsley, crushed red pepper, and/or flatbread.