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Coconut Milk-Braised Cabbage with Tahini

A gorgeous veggie dinner that warms you from within. Our Golden tahini blends with the coconut milk to create a luscious sauce for wilted cabbage and protein-packed chickpeas. Serve as is or over rice.

Chef tip: Giving the cabbage a good sear, before simmering it with the other veggies is a technique often used for cooking meat for stews. It's a good trick to use when you are looking for deep flavor and a little more oomph.

Ingredients

  • Olive oil

  • ½ large head of green cabbage – cut into 6-8 even wedges

  • Salt

  • 1 red onion, thinly sliced

  • 1 (15.5-oz) can of chickpeas, drained and rinsed

  • Haven's Kitchen Golden Turmeric Tahini

  • 1 (13.5-oz) can of unsweetened coconut milk

  • ½ cup of water

  • ½ bunch of fresh parsley, chopped

Steps

Step 1

Heat a large, lidded sauté pan or shallow Dutch oven over medium heat

Step 2

Add oil to coat the bottom, then the cabbage, cut side down, sprinkle with salt

Step 3

Cook the wedges, undisturbed, until slightly charred, about 4 minutes. Flip them and cook for another 4 minutes. Transfer cabbage to a plate

Step 4

Add the onions to the pan and sauté for a minute or so until they’re softened. Add the chickpeas and stir to combine. Add a squeeze of tahini (about ¼ pouch), then the coconut milk and water

Step 5

Add the onions to the pan and sauté for a minute or so until they’re softened. Add the chickpeas and stir to combine. Add a squeeze of tahini (about ¼ pouch), then the coconut milk and water

Golden Turmeric Tahini

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This recipe is also great with our Herby Chimichurri.

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Nutritional Facts

Nutrition (per serving)

  • Calories = 570

  • Total fat = 42g

  • Total carbohydrates = 41g

  • Fiber = 11g

  • Protein = 13g

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