Braised cabbage with chickpeas

Updated at: Thu, 17 Aug 2023 05:30:28 GMT

Step 1

Put a cast iron pan for heating and set over for 375°F

Step 2

Slice the cabbage to 4-6 pieces depending upon the size. ( I sliced 1.5kg cabbage into 6 pieces)

Step 3

Add 2-3 tsp of olive oil and 1/2 tsp butter to the hot pan and roast the cabbage each side for 3 minutes.

Step 4

Spray the baking pan with cooking spray (or butter) then add 3-4 tsp water, transfer the roasted cabbage to the baking pan and cover it. Cook in the oven at 375°F for 30-35 min

Step 5

Return the pan to medium heat and add the remaining 1/2 tsp butter. Add the fine chopped shallots then fry them for 2 minutes along with minced garlic. Add Italian seasoning, paprika, 1 diced potato and 1 can of diced tomato (400-450 ml). Cook in medium heat for 10 min.

Step 6

Mix the coconut milk (you can add heavy cream instead of coconut milk). Add to the pan and cook in low heat for 10 mins or until the sauce thickens.

Step 7

Add the diced bell pepper and chickpeas and Cook for 5 minutes in medium heat. ( After 5 minutes Add water or all purpose flour if you need to change the consistency and Cook 2 more minutes in low heat)

Step 8

Take the cabbage out of the oven. And rest 5 minutes before serving.

Step 9

Cabbage serving options: Option 1: Take the cabbage out of the oven and immerse in sauce for 5 minutes and serve Option 2: Put the cabbage at the center of the plate and spread the veggies on the sides then pour some whipped Greek yogurt and chopped dill on the cabbage.

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