A Taste Of The East: Fried Vegan Spiced Cabbage With Chickpeas

                          

This is the first time that I have ever cooked with a cabbage that is cone shaped.  Normally I purchase round cabbages, like a common red or green one. On occasion, I have been known to switch it up a little and will choose an oblong shaped one, like a napa cabbage.  (I'm spontaneous like that. Lol!)

In fact, up until a few days ago, I had never even heard of this variety before. 

One of the farmers (whose stand, I frequent at the gate to his homestead) suggested that I might like to try it, knowing full well that I appreciate any vegetable with a high sulforaphane, vitamin C and vitamin K content.

(The mix of vitamins, minerals and enzymes contained within cabbage make it an incredible anti-inflammatory food and as such, is a regular part of my eating lifestyle.) 

My farmer friend went on to explain that a good friend of his (from England) gave him the seeds for this type of cabbage and suggested that he try his hand at growing it. He called it a "sugar" cabbage and said it was a sweeter variety. Once I brought it home, I decided to see if I could find any more information about it...you know because I just have to know everything about cabbage so that my life can be complete.  (Insert sarcastic tone here.)

Today I learned that this was no small task.

I couldn't find any references to "sugar" cabbage as an independent variety. What I did learn (based on matching photos of cabbage varieties) is that my new cone shaped cabbage was likely an Early Jersey Wakefield.

Allegedly, it was originally grown in the United Kingdom in the 1850's and then was brought to North America, where it has been hybridized with other cabbages. 

I also learned, that it's generally ready to be consumed in early summer. This means it's been harvest-ready for a few weeks now and this will be why my farmer friend currently has it for sale already.

I decided to fry it.  (Yes, fried cabbage, you read that correctly.) 

Let me show you how to make it:

Here's the list of ingredients required:

1. 1/2 an Early Jersey Wakefield cabbage shredded thinly, using a food processor;
2. 2 + 2 tbsp of olive oil;
3. 1 inch piece of fresh ginger root, peeled and minced;
4. 1 tsp of freshly minced garlic;
5. 1 tbsp of coriander, ground;
6. 1 tsp of cumin, ground;
7. 2 tsp of paprika;
8. 1 medium sized carrot, diced into small pieces;
9. 1 cup of chickpeas (softened);
10. and freshly ground salt and pepper to taste.

Directions:

        

• Heat 2 tbsp of olive oil and saute the fresh ginger and garlic over a medium-high heat.
• Shred the cabbage finely. (I used the second blade height on my food processor.)

        

• Add 1/2 the cabbage to the frying pan and saute it along with the garlic and ginger for approximately 3 minutes. The cabbage will cook down and reduce in size as it cooks.
• Add the additional cabbage, 2 more tbsp of olive oil, the coriander, paprika and cumin.
• Mix well to make sure that all the cabbage becomes evenly coated with the oil and the spices.
• Add the carrot pieces and mixed well.
• Add the chickpeas and keep stirring the mixture until all the ingredients are evenly blended together. 

                         

• Reduce the heat to low and cover the pan with a lid. 
• Cook for approximately 7-9 minutes, checking the carrot pieces and chickpeas after a few minutes, while stirring the mixture.
• Cook until the pieces of carrot are tender and the chickpeas are heated all the way through. 

                    

• Add freshly ground salt and pepper to taste and enjoy!

It never ceases to amazing me when vegetarian dishes can and do steal the show. I never thought in a million years that I would enjoy eating cooked cabbage as much as I do.

There really is so much more beyond sauerkraut that we can do with a humble cabbage if we just give it a try.

I welcome your comments and I invite you to follow me on my journey...I'll bring the cabbage. LOL! 

~ Rebecca Ryan