The Cabbage Dish I Wish I’d Known Sooner (one-pot dinner)

By Rainbow Plant Life · 35 min

Ingredients

Instructions

1. Heat the oil in a 12-inch sauté pan over medium-high until shimmering.
2. Add the garlic and serrano pepper and stir for 30 to 60 seconds until fragrant, without letting the garlic brown.
3. Add the cabbage, toss to coat in the oil and aromatics, and season with ½ teaspoon kosher salt.
4. Cook for 10 minutes, stirring occasionally, until tender, silky and browned in spots. If it browns too fast, lower the heat to medium and/or add a splash of water.
5. While the cabbage cooks, mix the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 teaspoon kosher salt and plenty of black pepper in a small bowl, and finely chop the tomatoes.
6. Add the spice paste to the cabbage and stir very frequently for 2 minutes, adding a splash of water if it dries out.
7. Add the tomatoes and cook for 4 to 5 minutes, until softened and almost melted into the cabbage.
8. Pour in the coconut milk, chickpeas, almond butter and ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes; add ¼ to ½ cup (60 to 120 mL) water if you want it looser.
9. Remove from the heat and stir in the garam masala, several squeezes of lime juice and the cilantro. Season to taste with salt or more lime juice.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicTomatoLimeCabbageTomato pasteCoconut milkChickpeaAlmond butter