Heat the olive oil in a large frying pan over medium high heat, and sauté the onions about 5 minutes until tender. Stir in the garlic, then mix in the cabbage and red capsicum. Continue to cook just until slightly tender.
Stir the bulghur into the frying pan. Pour in the tomato paste and water, and bring to a boil. If the liquid does not completely cover everything, add more water and tomato paste. Season with dried basil, kashmiri mirch, oregano, thyme, salt and pepper. Reduce heat to low, cover, and simmer 20 minutes, until all the liquid has been absorbed. Top with Parmesan and fresh basil leaves to serve.