From the moment I saw this recipe posted on Instagram, I knew that I had to try it. Something about tender cabbage tucked into a chickpea and coconut milk bath just seems so comforting. Also, Hetty McKinnon’s photo on the Bon Appetite website helped! In fact, I was craving this so much that I made it the morning after I saw it at 9:45am. I ate it by 10:30am. And it lived up to everything I had hoped for.
What this recipe brings to the table:
Cabbage: One of my favorite cruciferous veggies. Cabbage is even more super because it has a type of nutrient called indoles. Indoles actually protect against breast and prostate cancers.
Ginger: Great for its digestive benefits and anti-inflammatory properties!
Turmeric: A super power anti-inflammatory spice. In many research studies, it actually outperforms pharmaceuticals! It is tied to preventing so many chronic diseases, Alzheimer’s, Arthritis, Cancer…
Chickpeas: Full of fiber, most of their fiber is insoluble, which is highly beneficial for your digestive health. And once again, the American diet is highly lacking in fiber, so load up!
All of those benefits and it tastes so delicious! I served it over a bed of basmati rice to extend the recipe and serve it to my family. I also doctored it up even more and spritzed the dish with a bit of lime juice and topped it with some freshly chopped cilantro.
Enjoy this hearty, wholesome, and delicious recipe, I know I did!
Xoxo, Jess, Claire, the Mamas at Mama Jess
Turmeric and Coconut Braised Cabbage with Chickpeas
- 1 medium head of cabbage, quartered
- 2 medium shallots
- 1 1 inch piece of ginger, peeled and minced
- 2 garlic cloves, minced
- 1 serrano or other green chile, chopped (remove seeds if you want less spice)
- 3 tbsp olive oil, divided
- 1 15oz can unsweetened coconut milk
- 1 15oz can chickpeas, drained and rinsed
- 1/2 cup vegetable stock (or water)
- 1 tbsp brown mustard seeds
- 1 tbsp ground cumin
- 1 tbsp turmeric
- Salt and pepper to taste
- In a large skillet with a lid, heat 2 tbsp olive oil on medium-high. When the oil is hot, add cabbage, cut side down, and season with salt (I also added a bit more olive oil on top). Cook, undisturbed, for 5 minutes. Turn over to the other cut side and then cook, undisturbed, until charred, about 5 more minutes. Transfer cabbage to a plate.
- Add 1 tbsp of olive oil into the skillet and allow to heat for a minute or two. Add in prepped shallots, ginger, garlic, and chile sautéing and stirring with a wooden spoon until fragrant (about one minute). Add in spices (mustard seed, cumin, turmeric) and toast, stirring into the ingredients for about a minute.
- Pour in coconut milk and chickpeas, stirring well to combine. Add in a 1/2 cup of vegetable stock or water and salt to taste.
- Place cabbage wedges back into the pan and use a large spoon to baste them with the coconut milk. Bring the mixture to a boil then cover and reduce the heat to low. Cook for about 15-20 minutes, or until the cabbage is about fork tender. Taste and season with salt and freshly ground black pepper.
- Serve warm over steamed rice with freshly chopped cilantro and a lime wedge.