To make the pickled cabbage: Combine the vinegar, 1 cup hot water, salt and sugar and bring to a boil in a large saucepan. Add the cabbage and garlic and cook for 2 minutes, then remove from the heat. Transfer to a large glass jar, packing down the cabbage so it is covered by the liquid. Let cool while you make the lobio and cornbread. Store immediately or refrigerate in an airtight container for up to 2 weeks.

To prepare the lobio: Pour the oil into a large saucepan over medium heat. When it shimmers, add the onion and garlic and cook until very soft and lightly brown, about 8 minutes. Stir in the fenugreek, Aleppo pepper, and salt and cook until fragrant, about 30 seconds. Stir in the beans and the cooking liquid, and cook until the beans are warmed through, about 2 minutes. Use a large fork or masher to mash about half of the beans, stirring some cooking liquid if needed to make the mixture very creamy but not soupy. Turn off the heat and stir in the cilantro, dill, and mint. Taste and add more salt if needed. Cover to keep warm.

To make the flatbread: Whisk together the masa harina and salt in a small bowl. Stir in ¾ cup hot water until the mixture forms a dough. Knead gently and tacky, but not sticky or wet, so add a little more water if it feels too dry or a little more masa harina if it feels too wet. Form into a disk, cut into quarters, and then use your hands to pat each quarter into a 4- to 5-inch round, about ¼ inch thick or a little thicker.

Heat a large dry skillet over medium-high heat until very hot. Add as many of the flatbread rounds as will fit without overcrowding and cook until each side is light and dark brown in spots, 3 to 4 minutes per side.

To serve: Divide the lobio into bowls, top with the pickled cabbage, cilantro, dill, and mint, and serve the flatbread on the side for dipping the beans.