Spiced Braised Cabbage Wedges
Do you love cabbage? I do! Cabbage is one of those veggies that you don’t hear a lot about but so many people really like it. Cabbage is so versatile as you can eat it cold, raw or cooked. Sauerkraut and kimchi are two great fermented ways to include cabbage in your eating. And there is cole slaw of course. Cabbage rolls – yum!
Like onions, I love how cabbage softens and sweetens up when it cooks.
This braised cabbage recipe that is SO good and different from how you may have cooked cabbage in the past, and this recipe with the coconut milk and chickpeas and carrot makes it next level! Serve with jasmine or basmati rice, or brown rice, to soak up the delicious sauce. Leftovers are great too – simmered gently in the sauce to warm up is best!
Cabbage is packed with great nutrients. It is part of the same veggie family as cauliflower, broccoli and kale. Cabbage is an antioxidant and anti-inflammatory, high in fiber to help digestion and plant sterols to support the balancing of cholesterol levels, rich is VitC to promote heart health, Vit K, Folate and VitB6, the latter 2 supporting the nervous system and the metabolism of energy and potassium to help regulate high blood pressure.
Chickpeas are a fabulous source of plant-based protein and fiber, they contain folate, iron, manganese, magnesium and potassium – the latter two support heart health. Chickpeas are low on the glycemic index to support blood sugar control as they to not spike blood sugar.
Carrots are a wonderful source of Vit A (beta carotene) – so good for our eyes. An antioxidant, they are also a good source of several B vitamins, as well as vitamin K, potassium and lutein for eye health. Carrots are a source of fiber and are low in fat.
Coconut Milk is made from the coconut meat and not the liquid inside the coconut as some people think. That liquid inside the coconut is coconut water and is a wonderful hydration drink. Coconut milk contains small amounts of calcium and iron. Coconut milk and coconut cream are healthy fats made up of medium-chain triglycerides – known to suppress appetite and increase energy levels – but as they are a saturated fat, they are to be used in moderation.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Spiced Braised Cabbage Wedges goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook Time: 30-40 minutes / Serves: 4
Ingredients
4 Large Garlic Cloves - sliced
½ Medium Head of Green Cabbage – keeping the core on the half cabbage
4 Tablespoons Olive Oil – divided 3 and 1
½ teaspoon Corse Grain Sea Salt
½ Large Cooking Onion - diced
1 Tablespoon Fresh Grated Ginger
1 Tablespoon Pickled Hot Peppers – Alternate: fresh jalapeno pepper – seeds removed and chopped
1 Tablespoon Dried Parsley
1 teaspoon Mustard Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
½ teaspoon Chili Flakes
½ teaspoon Ground Coriander
½ Cup Veggie Bouillon
1 Large Carrot – sliced thin
1 540 ml / 19 fl oz Can Chickpeas – drained and rinsed
1 400ml Can Coconut Milk
Pinch of Herbed Seasoned Sea Salt
A Few Grinds of Fresh Black Pepper
How Its Made
Peel and slice the garlic cloves and set them aside to work their nutritional magic.
Slice the half head of cabbage into half and half again so you have 4 wedges of cabbage. You want them to have the core so the wedge stays together (as best it can - don’t worry if leaves fall off, you’ll add those during cooking)
Heat 3 tablespoons of olive oil, to medium-high heat, in a large pan that has high sides to it.
Add the wedges and sprinkle some sea salt on top of each. Let the wedges cook in the hot oil for about 5 minutes until they are nicely braised (browned) underneath, then carefully flip each wedge over and do the same to this side now – cook in the hot oil for about 5 minutes until this side is nicely braised too.
Remove the cabbage wedges to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the onions, garlic, grated ginger and the hot peppers to the pan. Slice up any cabbage leaves or pieces that came off when you cut the cabbage into wedges and add them to the pan. Stirring, cook this mixture for about a minute. It will start to small amazing!
Add the spices and herbs – the parsley, ground mustard powder, cumin, turmeric, chili flakes and coriander. Stir to incorporate these into the mixture in the pan and cook for 1 minute or two to let the spices blend with the onions, garlic, ginger and oil.
Next, add the sliced carrot and the chickpeas and stir to coat them in the spice mixture.
Add the coconut milk and the veggie bouillon (or water). Add a pinch of herbed seasoned sea salt (or plain sea salt) and a few grinds of fresh black pepper. Bring the mixture to a gentle boil.
Carefully add the cabbage wedges back into the pan, laying them cut side down. Season with a few more grinds of fresh black pepper. You don’t need to season with salt again. Baste each wedge with the delicious sauce making sure you get sauce in between the leaves.
Reduce the heat under the pan to low, cover the pan and let simmer until the cabbage is tender – about 20-30 minutes, depending on the size of your cabbage wedges. Baste from time to time (every 5 minutes or so).
After 20 minutes, carefully remove the lid and stick a sharp knife into the cabbage. If it’s soft and tender, it’s ready. If not, baste again, cover and let cook further, checking in 5-minute intervals.
When the cabbage is ready, you can serve this deliciousness! Place a spoonful of rice onto the dinner plate, then top with a tender cabbage wedge. Spoon some of the carrot/chickpea mixture and sauce onto the plate. Sprinkle some additional parsley on top if you want to be fancy! Serve!
Enjoy!
