Savory Braised Cabbage Recipe with Chickpeas and Coconut Bliss
This braised cabbage recipe combines coconut milk, chickpeas, and spices for a delightful and comforting dish.
Equipment
- large pan
Ingredients
For the Base
- 3 tablespoons Coconut Oil Substitute with olive oil for a lighter option.
- 1 small head Green Cabbage ~1.5 lb, cut into wedges; Savoy cabbage can be used as an alternative.
- 1 small Chile Small green or red, seeded, finely chopped; adjust quantity for heat preference.
- 4 cloves Garlic Finely chopped.
- 1 piece Ginger 2-inch, peeled, finely chopped.
For the Flavor
- 2 teaspoons Tomato Paste
- 1 teaspoon Turmeric Don't skip this for vibrant hues!
- Kosher Salt Essential for flavor enhancement.
For the Protein and Creaminess
- 1 can Chickpeas 15 oz, drained and rinsed.
- 1 can Coconut Milk 13.5 oz, full-fat unsweetened.
For the Finish
- 1 Red Bell Pepper Thinly sliced, seeds and ribs removed.
- 1 Lime Zest and juice.
- Fresh Cilantro For serving.
Instructions
Instructions
- Heat coconut oil in a large pan over medium heat until shimmering.
- Add cabbage wedges to the pan, searing until slightly browned on all sides, about 3-5 minutes.
- Stir in chopped chile, garlic, and ginger, cooking until fragrant, about 1-2 minutes.
- Mix in tomato paste and turmeric, ensuring a good coating on the cabbage.
- Pour in chickpeas and coconut milk, then season with kosher salt.
- Bring to a simmer, cover, and cook for 20-25 minutes until cabbage is tender.
- Add sliced bell pepper, lime zest, and juice, then cook for an additional 5 minutes.
- Serve warm, garnished with fresh cilantro.
Notes
This dish can be served over steamed rice or with warm naan to soak up the broth. Store leftovers in an airtight container for up to 4 days.