I've made Vegan Meatballs in Coconut-Tumeric Sauce before so when I saw a similar Bon Appetite recipe using cabbage I knew it would be tasty. I used kitchen twine to keep the wedges intact, but it's unnecessary if you don't mind the wedges falling apart.
2 cups rice of choice
1/2 large green cabbage
2-3 carrots, peeled and sliced
1 onion, finely chopped
1" fresh ginger, grated/minced
3 garlic cloves, minced
1 tsp mustard seeds
1 tsp ground cumin
1 tsp turmeric
1/8-1/4 tsp red chili flakes
14 oz can coconut milk
1 cup vegetable broth
1 tsp salt
15 oz can chickpeas, drained and rinsed
2 Tbsp chopped cilantro
1. Prepare rice according to package directions. Slice cabbage in half down the core, then slice into quarters. Using cooking twine, gently wrap each cabbage wedge with approximately 12" of twine to secure leaves during cooking process. Trim off excess string. *Note- tying cabbage to keep wedge intact is optional.
2. In a large skillet over medium-high heat with 2 Tbsp oil place cabbage wedges cut side down. Season well with salt and pepper. Sear for 5 minutes. Turn over, season again with salt and pepper then sear another 5 minutes. Remove from skillet and set aside.
3. Add another 1 Tbsp oil to skillet. Saute carrots and onions for approximately 5 minutes. Add garlic and ginger and continue to cook another minute. Add mustard seeds, tumeric, cumin and chili flakes and cook another minute; stirring continuously so spices do not burn.
4. Add coconut milk, broth and salt. Once well mixed stir in chickpeas. Place cabbage wedges into sauce, basting cabbage with a spoon as mixture comes to boil. Cover, reduce heat to medium-low and simmer for 20 minutes. Taste sauce and adjust salt and pepper to taste.
5. To serve, place a cabbage wedge over rice. Using kitchen sheers, cut twine and remove. Scoop sauce, carrots and chickpeas onto cabbage then with sprinkle chopped cilantro. Serve with lime wedges.