The creamy texture of steamed/boiled cabbage is very comforting to me. The subtle flavor that is melts into your mouth is an invitation to experiment with fillings, spices and herbs. Mom used to make the best stuffed cabbage and cabbage stew recipes ever! No, I'm not biased...after all she published a 500-page cookbook at the behest of friends for a reason. :)
She created a 'whole stuffed cabbage' dish that made us swoon, and that I will share here at a later date. The following recipe is based on one of hers too, with a little tweak to lower the fat content. (She used clarified butter in much of her creations.)
If you venture to try this, please let me know how you liked it!
Minted Cabbage with Garbanzo Beans
- 1 Tbs. Coconut Oil or Virgin Olive Oil
- 1/2 Savoy cabbage, chopped into bite size chunks
- 1/4 c. organic Onion, chopped
- 3 med. cloves Garlic, minced
- 1/4 c. organic fresh Mint, minced
- 1 c. hot Water
- 2 tsp. Lemon juice
- 1/4 tsp. Allspice
- 1 tsp. Sea Salt (to taste)
- 1/2 c. organic Garbanzo beans
Combine garlic and mint in a bowl and press down with back of wooden spoon to blend together.
Place a deep pot over medium heat. Wait 1 minute and add coconut oil. Wait another minute and toss in garlic/mint. After 2 minutes, add cabbage chunks. Stir occasionally until cabbage starts to wilt.
Pour the hot water over the cabbage, cover and let simmer over med-low heat for 15 minutes.
Add lemon, allspice, salt and garbanzo beans, stir and simmer for an additional 15 minutes.
Serve over brown Basmati and wild rice, or whole wheat Bulgur Pilaf. Can add more fresh mint as garnish.
~ Bon Apetit! ♥