1 cabbage and 1 can chickpeas! Simple and incredibly delicious cabbage recipe I make every week!

#cabbagerecipe #healthyrecipes #vegan #cooking
Incredibly delicious — I could eat this cabbage every day! 🥬😋 If you’re looking for new cabbage recipe ideas, try making cabbage this way — it’s simple, satisfying, and full of flavor. This easy cabbage recipe is so good it might surprise you. It’s hearty, high in protein, and a perfect plant-based meal for lunch or dinner. Even people who usually skip cabbage love this dish!

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Ingredients:
1 small head green cabbage, cored and chopped (about 6-7 cups, 500g, chopped cabbage)
1 can chickpeas, weight 400g, approx. 240 g drained weight (approx. 1 1/2 cups, 19OZ), drained and rinsed
1 cup (200g) jasmine rice
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups (460g) vegetable stock, plus extra
⅓ cup (30g) chopped fresh parsley, optional
⅓ cup (50g) toasted sliced almonds, optional
3 tablespoons olive oil, divided
salt and ground black pepper, to taste

Spice Blend
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon sumac, optional

🥣 Sweet Mustard Dressing ingredients:
⅓ cup olive oil
2 tablespoons vegan mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1 tablespoon grainy mustard
1 teaspoon vegan Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 clove garlic, finely minced with a Microplane
sea salt and ground black pepper, to taste

Instructions 1.
1.Make the spice blend. In a small bowl, stir together the garlic powder, onion powder, paprika, dried basil, and sumac.
2.Preheat the oven to 425°F (220°C).
3.Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, sprinkle half of the spice blend, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15-minute point and give it a flip and toss. In my oven, it takes up to 40 minutes, but for some it could be done in as little as 20 minutes.
4.While cabbage is roasting, start the rice and chickpeas. Heat a large, deep skillet (or braiser) over medium heat. Pour in the remaining tablespoon of olive oil. Add the onions and sauté until soft, about 7-8 minutes. Add the garlic and remaining spice blend and stir for about 1 minute.
5.Add the rice and chickpeas and stir. Add the vegetable stock and season with salt and pepper. Bring this mixture up to a boil and then lower the heat to a simmer. Put a lid on top and continue to simmer until the rice is soft and all liquid is absorbed, about 25 minutes. Check on it here and there and give it a stir. If you have to add more stock towards the end, go right ahead.
6.While rice is cooking, make the sweet mustard dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake.
7.Once the rice is done, stir in the chopped parsley and fluff up the rice a bit. Top the rice and chickpeas with the crispy roasted cabbage, toasted almonds (if using), and drizzle servings with the sweet mustard dressing.

HI, I’M VICTOR
Hi, I’m Victor. This is one of my go-to veggie recipes — hope it becomes one of yours.
Stick around for more easy, delicious and hearty veggie ideas:    / @deliciousveganvictor  
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#cabbagerecipe #healthyrecipes #vegan #cooking