Spicy Sautéed Cabbage With Chickpeas And Parmesan Recipes

SPICY SAUTÉED CABBAGE WITH CHICKPEAS AND PARMESAN

Steps:

• Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7-8 minutes. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.

SPICY CAJUN CABBAGE

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

SPICY SAUTEED CABBAGE

Steps:

• Cut the cabbage into 1-inch cubes and seperate the layers.
• Meanwhile, in a large saute pan, heat the butter and olive oil over medium-high heat.
• After pan is hit, add the cabbage and sprinkle on the steak seasoning, garlic salt, and red pepper flakes.
• Saute the cabbage for about 15 minutes until brown.
• Add 1/2 cup water to the pan and cover with a lid.
• Simmer for about 10 minutes, stirring occasionally.
• Uncover and continue to cook until the cabbage is completely brown.
• Add the nutmeg (or cinnamon), and then sprinkle on the cheese before serving.

CABBAGE WITH CHICKPEAS

Steps:

• Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
• Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
• Meanwhile, drain and rinse the chickpeas.
• Shake dry.
• Remove the stalk from the cabbage and shred into strips.
• Wash and shake dry.
• Take the mint leaves and shred finely.
• When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
• Cook for a few minutes, then add the cabbage.
• Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
• Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
• Stir well and cook for 3-4 minutes before turning off heat.
• Taste and adjust the seasoning.
• Leave to rest and cool slightly before topping with a dollop of yoghurt.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.