Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage | The Kitchen | Food Network

Alex celebrates the versatility of cabbage with a meatless dish that’s loaded with protein and curry flavor!
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Stuffed Cabbage with Curry Coconut Milk and Chickpeas
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 1 hr
Yield: 4 to 6 servings

Ingredients

Kosher salt
1 large head savoy cabbage
3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
3 large cloves garlic, minced
2 teaspoons coriander seeds, lightly crushed
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 rinsed
One 28-ounce can whole, peeled tomatoes, lightly crushed
2 tablespoons red 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, chopped (stems and all)

Directions

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

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

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

Heat a braiser or large skillet over medium heat. Add the olive oil, onions and garlic. Cook until the onions are tender, about 5 minutes. Stir in the coriander seeds, cumin, crushed red pepper flakes, if using, and 2 teaspoons of the curry powder. Cook so the spices bloom, 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 until the cabbage is tender, 8 to 10 minutes. Stir in the ginger and rice. Taste for seasoning and add more salt if needed. Transfer to a bowl and let cool to room temperature, 20 to 30 minutes. (You should have about 4 cups.)

Preheat the oven to 350 degrees F.

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

Meanwhile, wrap the cabbage rolls. Slice off any thick pieces of stem 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. Place 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 tip of a knife, 25 to 30 minutes. Glaze again with sauce. Top with the cilantro.

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Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage | The Kitchen | Food Network

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