A quote on this dish from Alex:
I can’t praise cabbage enough. It is a hard-working vegetable that is so hearty and substantial in its way. It also is so versatile. It’s tasty raw in a slaw, pickled, slow-cooked, buttered with spices. It’s in the supermarket year-round and is always cheap. Talk about loyalty…I decided to make a meatless cabbage dish loaded with protein and came up with this flavor profile as my favorite: curry bolstered by ginger and coconut milk, with some meaty, earthy chickpeas rounding everything out. If you like spicy, use spicy curry powder and add a pinch of cayenne to the sauce. Otherwise, use a sweet curry. Don’t like cilantro? Simply omit. These are great left over or even prepared and then eaten the next day.
https://www.foodnetwork.com/recipes/stuffed-cabbage-with-curry-coconut-milk-and-chickpeas-12939328Enjoy. Bon Appetit!
