Today’s recipe is the best example of the importance of spices. A little garam masala, coriander seeds, mustard seeds, fenugreek and dill make ordinary cabbage turn into an aromatic and flavourful dish!
Stewed cabbage with chickpeas and tomatoes tastes great with bread, rice, bulgur or barley. It can be used both as a side dish and a main course. It is simple, quick to prepare, low in calories but filling at the same time and – of course – very healthy!
I used savoy cabbage in the recipe, but you can easily replace it with any other cabbage – young, pointed, ordinary white or even red.
Instead of chickpeas, you can prepare cabbage with beans or lentils, or omit them if you don’t like or can’t eat the legumes.
An easy, healthy meal in under 30 minutes!Start to finish, this sautéed savoy cabbage takes less than 30 minutes to prepare, and much of the cooking is fairly hands-free. To prepare the cabbage, cut it in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly around the core. Warm the olive oil in the pot. Add chopped onion, coriander seeds, mustard seeds and fenugreek and cook for a minute stirring. Add cabbage chickpeas, garam masala and cherry tomatoes to the pot and season with salt, pepper and chili flakes. Sauté the cabbage, stirring every now and then for 3 – 4 minutes, then pour the broth or water into the pot. Cover and cook for 15 – 20 minutes until tender.
Stir in the rest of the chopped dill, and cook for another minute.
Sautéed savoy cabbage with chickpeas and cherry tomatoes
- 1 large pot
- ½ head Savoy cabbage
- 2 tbsp olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 tbsp mustard seeds
- 1 tbsp fenugreek
- 1 tbsp coriander seeds
- 1 tsp garam masala spice
- 2 cups chickpeas cooked or canned
- 12 cherry tomatoes
- a small bunch of dill chopped
- 1 tsp chili flakes optional or to taste
- 2 cups vegetable broth or water
- salt and freshly ground pepper to taste
- Warm the olive oil in the pot. Add chopped onion, coriander seeds, mustard seeds and fenugreek and cook for a minute stirring, until fragrant.
- Add cabbage, chickpeas, garam masala and cherry tomatoes to the pot.Sauté the cabbage, stirring every now and then for 3 – 4 minutes, then pour the broth or water in and season with salt, pepper and chili flakes.
- Cover and cook for 15 – 20 minutes until tender.Stir in the rest of the chopped dill, and cook for another minute.
151 kcal | Carbohydrates 62 g | Protein 8 g | Fat 6 g | Fiber 1 g
How to store and reheat sautéed savoy cabbage with chickpeas and cherry tomatoes?To store leftovers: Make sure to let your sautéed cabbage come to room temperature. Then store in the fridge, covered for 3 – 4 days.
Ways to freeze: Once the cabbage is cooled, pour it into a freezer safe container. Freeze it for up to a month.
How to reheat: To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ].
For a bigger batch, just pour it back into the pot and warm it up on the stovetop.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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