Article: Pickled cabbage is another important ingredient to making a tasty shawarma. All you have to do to make it is to heat a bit of oil in a 10-inch skillet over medium heat. Add your cabbage and cook it for about 8-10 minutes, until it’s good and tender. You can stir it occasionally as you do this to make sure it’s evenly cooked. Then, remove it from the heat and add the pomegranate molasses, vinegar, and sugar. Once you do that, just season it to taste with a bit more vinegar or sugar, as well as salt and pepper. You can make the cabbage while you’re cooking the meat, if you’d like to save time. Alternatively, you can make it up to two days in advance and store it in the fridge until you’re ready to use it. You can use pita, yufka, marfouk, or even a flour tortilla for a shawarma. If you’re using flatbreads that you bought in the store or have made them ahead of time, then just warm them in a deep skillet over medium heat for a minute or two. You should do this right after you’ve finished preparing the meat so that you can place the meat into a shawarma that is nice and warm. Note that, after you’ve added your meat, tahini sauce, and cabbage to the shawarma, you can cook it, seam side-down, for about 3 minutes in a skillet to get it nice and brown and to seal the ingredients together.

What is a summary?
Make the pickled cabbage. Prepare your flatbread.