We think cabbage is one of the great unsung heroes of the vegetable world. It’s ultra-nutritious, affordable, and with a little effort, can be incredibly delicious. It can hold up to all different kinds of cooking and is a hearty beginning to a complete meal. This braised cabbage recipe is a perfect example of that. Big wedges of cabbage are seared, then simmered along with chickpeas, in a savory and slightly spicy coconut broth. You’ll be amazed how this humble vegetable is transformed into something to brag about—here’s everything you need to know:
What kind of cabbage should I buy?
Cabbage comes in many varieties and colors. For this recipe, we call for plain green cabbage. But the beautifully lacey savoy cabbage would be a great alternative. Avoid buying red cabbage because its vibrant hue may discolor your sauce
Ingredients
- 2 Tbsp.coconut oil, divided
- 1small head green cabbage (about 1 1/2 lb.), cut into large wedges
- 1small green or red chile, seeded, finely chopped
- 4cloves garlic, finely chopped
- 1(2″) piece ginger, peeled, finely chopped
- 2 tsp.tomato paste
- 1 tsp.turmeric
- Kosher salt
- 1(15-oz.) can chickpeas, drained, rinsed
- 1(13.5-oz.) can full-fat unsweetened coconut milk
- 1red bell pepper, seeds and ribs removed, thinly sliced
- Zest and juice of 1 lime
- Chopped fresh cilantro, for serving
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- Step 1Preheat a large cast-iron skillet over medium-high heat for 1 minute, then melt 1 tablespoon oil. Arrange cabbage cut side down in skillet and cook, turning occasionally, until deeply golden brown, 3 to 4 minutes per side. Transfer cabbage to a plate.
- Step 2In same skillet over medium heat, heat remaining 1 tablespoon oil. Add chile, garlic, ginger, tomato paste, and turmeric and cook, stirring often, until fragrant, about 1 minute; season with salt. Add chickpeas, milk, bell pepper, and 1/2 cup water. Nestle cabbage into pan and bring to a simmer. Cover and cook until cabbage is very tender, 20 to 25 minutes.
- Step 3Stir in lime zest and juice. Top with cilantro.
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