Step 1 Put bulgur in a large heatproof bowl, cover with boiling water and leave to soak for about 5 minutes. Place cooked bulgur in a sieve to drain, pressing firmly with the back of a large spoon to squeeze out excess water. Transfer bulgur to a large bowl and set aside.
Step 2 Coat pork cutlets with an even sprinkling of sumac. Spray a large non-stick frying pan with olive oil; set over medium heat. Add pork cutlets and cook for 4–5 minutes per side, or until cooked through. Transfer cooked cutlets to a plate and cover loosely with foil to keep warm; leave to rest for 3 minutes.
Step 3 Meanwhile, heat olive oil in a large non-stick frying pan set over medium heat. Add onion to pan and cook, stirring, for 5 minutes, or until soft. Add garlic and stir for 1 minute, or until fragrant. Add cabbage and cook, tossing with tongs, for 2–3 minutes, or until cabbage starts to wilt.
Step 4 Add reserved bulgur to frying pan and cook for 1–2 minutes, or until heated through. Stir parsley and lemon juice through bulgur.
Step 5 Serve each spiced pork cutlet with salad and steamed greens.