Oven-Braised Cabbage with Tomatoes and Chickpeas
Soft, tender cabbage wedges are braised in the oven with tomatoes and chickpeas for a simple, flavorful, and protein-packed dish.
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Servings: 4
Ingredients
- ½ medium green cabbage about 1 pound
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp cumin seeds
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 lb grape or cherry tomatoes
- 1 small onion sliced
- 1½ cups chickpeas or 1 (15 oz) can
- 3 cloves garlic minced
- ½ cup water or vegetable broth
Garnish (optional)
- handful of chopped cilantro
- lemon juice
- vegan feta
Instructions
- Preheat oven to 425°F.
- Cut the cabbage lengthwise through the core into four wedges, keeping the core intact to hold the wedges together.
- Mix olive oil, salt, pepper, cumin seeds, thyme, and smoked paprika in a small bowl.
- Place the cabbage wedges in a large baking dish, and brush both sides of the cabbage wedges with half of the oil mixture.
- Place tomatoes and onions in a mixing bowl. Add half of the remaining oil mixture and toss until well coated. Arrange the tomatoes and onions around the cabbage wedges.
- Place the baking dish into the oven and cook for 20-30 minutes, until the cabbage wedges are lightly charred and the tomatoes are bursting.
- Meanwhile, toss the chickpeas and garlic with the remaining oil mixture.
- Remove the baking dish from the oven and reduce the temperature to 375°F. Flip the cabbage wedges over and mash the tomatoes with a fork or spoon.
- Add the chickpeas on top and pour in the water/vegetable broth.
- Cover the baking dish tightly with aluminum foil, then place back into the oven to cook for 40 minutes, or until the cabbage is very soft. Uncover and cook another 10 minutes to evaporate excess liquid.
- Cool for about 5 minutes before eating as it will be very hot from the oven. Garnish as desired and serve!