Turmeric and Coconut-Braised Cabbage With Chickpeas
Bathe seared cabbage in turmeric-accented coconut milk until it’s meltingly tender and sweet.
“Cabbage has emerged as the hero of weeknight pantry cooking,” writes cookbook author and recipe developer Hetty McKinnon. “Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. This recipe, where wedges are bathed in a turmeric-accented coconut milk until meltingly tender and sweet, uses just half a cabbage. It’s enough to feed a family of four (with rice on the side), but you could easily use a whole one if you are feeding more mouths or catering to bigger appetites. To adjust the recipe, increase the stock or water to 1 cup to create more braising liquid—you may also have to sear the wedges in batches and use a bigger pan to simmer. You could also double the amount of chickpeas or substitute with cooked lentils instead.”
And for the other half of the cabbage? We recommend saving it for another night: Shave it finely, toss with mint, dress with lemon juice and olive oil, and top with lots of grated Pecorino and freshly ground black pepper for a quick salad.
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 Tbsp. extra-virgin olive oil, divided
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges (for serving)
1. To start, prep your ingredients: Slice ½ medium head of green cabbage (about 2 lb.) through core to make 4 wedges. Peel and finely chop 2 medium shallots (about 4 oz.). Peel one 1" piece ginger with a spoon and finely chop. Using the side of your knife, crush 2 garlic cloves, remove and discard papery skins, and finely chop. Halve 1 serrano or other green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside.
2. Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate.
3. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water.
4. Heat remaining 1 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add 1 tsp. brown mustard seeds, 1 tsp. ground cumin, and 1 tsp. turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute.
5. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Stir to combine.
6. Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper.
7. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.
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