Alex commemorates the adaptability of cabbage with a meatless dish that's loaded with protein and curry taste!
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Packed Cabbage with Curry Coconut Milk and Chickpeas
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Overall: 2 hr 10 minutes (consists of cooling time).
Active: 1 hr.
Yield: 4 to 6 portions.

Components.

Kosher salt.
1 big head savoy cabbage.
3 tablespoons extra-virgin olive oil.
1 big red onion, halved and very finely sliced.
3 big cloves garlic, minced.
2 teaspoons coriander seeds, lightly squashed.
1 teaspoon ground cumin.
1/4 to 1/2 teaspoon crushed red pepper flakes, optional.
3 teaspoons curry powder.
One 13-ounce can chickpeas, drained and washed.
One 28-ounce can entire, peeled tomatoes, lightly crushed.
2 tablespoons red white wine vinegar.
1 tablespoon finely grated ginger.
1 cup cooked long-grain white rice.
One 15.5-ounce can unsweetened coconut milk.
10 to 12 sprigs fresh cilantro, sliced (stems and all).

Instructions.

In a medium pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like moderate seawater.

Meanwhile, place the cabbage on a flat surface and hold directly with one hand. Cut (and discard) the core out of the bottom of the cabbage. Remove about 16 leaves. Set aside. Cut the remaining inner part of the cabbage in half and thinly slice both halves. Reserve.

Add the cabbage leaves to the boiling water and cook till wilted, 2 to 3 minutes (they might take up to 5 minutes depending on how hard they are). Line a baking sheet with a kitchen towel and move the leaves to the baking sheet.

Heat a braiser or large skillet over medium heat. Add the olive oil, onions and garlic. Prepare up until the onions are tender, about 5 minutes. Stir in the coriander seeds, cumin, crushed red pepper flakes, if utilizing, and 2 teaspoons of the curry powder. Prepare so the spices flower, about 2 minutes. Stir in the chickpeas, shredded cabbage, half of the tomatoes and 1 tablespoon vinegar. Season with salt. Bring the mixture to a boil, then reduce the heat and simmer till the cabbage hurts, 8 to 10 minutes. Stir in the ginger and rice. Taste for spices and add more salt if needed. Transfer to a bowl and let cool to space temperature level, 20 to thirty minutes. (You need to have about 4 cups.).

Pre-heat the oven to 350 degrees F.

In the exact same frying pan, combine the coconut milk, the remaining tomatoes, staying teaspoon curry powder, remaining tablespoon vinegar and a pinch of salt. Simmer over medium heat, 5 to 7 minutes.

Meanwhile, cover the cabbage rolls. Trim any thick pieces of come from the bottom of each cabbage leaf. Place 2 cabbage leaves on a flat surface with the bottoms facing each other and overlapping so the two overlapping leaves form a circle. Place 1/2 cup filling in the center. Fold the sides over the stuffing and roll away from you, firmly, like a burrito. Location seam-side down in the coconut-tomato sauce in the pan. Repeat with the remaining cabbage leaves and filling, yielding 8 rolls total. Sprinkle with salt. Spoon the sauce over the top of the cabbage rolls.

Cover the pan and bake until tender when pierced with the pointer of a knife, 25 to thirty minutes. Glaze again with sauce. Leading with the cilantro.

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Alex Guarnaschelli's Curried Chickpea Stuffed Cabbage|The Cooking area|Food Network.

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