Recipe by spatchcock
This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
Top Review by Folk Dancer
A wonderful recipe. Be sure to look at step 3. I didn't exactly increase the spices, but I used heaping teaspoons instead of level teaspoons. This is a very simple and delicious dish.
- 1 thinly sliced onion
- 1⁄4 cup vegetable stock (or more)
- 3 cups thinly sliced cabbage
- 1 dash salt
- 1 large green pepper, diced or sliced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can chickpeas
- 1⁄4 cup raisins or 1⁄4 cup currants
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1 tablespoon lemon juice
Directions See How It's Made
- Saute onions in stock for 5 minutes (or in oil, if you prefer).
- Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
- Add pepper and spices (I increase the amount of all the spices); saute another minute.
- Stir in tomatoes, chickpeas and raisins.
- Simmer, covered, for 15 minutes till vegetables are tender.
- Add lemon juice and salt to taste.
- Serve over couscous (or rice, or another grain).