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Pointed Cabbage Pan with a Twist: A Modern Take on a Comfort Classic
When you think of cabbage, you might imagine traditional, hearty meals from grandma’s kitchen. But cabbage—especially pointed cabbage—has so much more to offer when given a fresh twist. This recipe is an ode to versatility, comfort, and just the right amount of creativity. If you’re looking for a simple dish that surprises with every bite, this Pointed Cabbage Pan with a Twist might just become your new go-to.
Why Pointed Cabbage?
Pointed cabbage, also known as sweetheart cabbage, is milder and sweeter than regular white cabbage. Its tender leaves cook quickly and absorb flavor beautifully, making it perfect for pan-frying. It’s also a nutritional powerhouse, packed with vitamins C and K, fiber, and antioxidants.
The Twist
Instead of the usual cabbage-and-potatoes route, this recipe takes a flavorful turn: we pan-fry the cabbage with caramelized onions, garlic, and smoked paprika, then toss in roasted chickpeas for texture and protein. A splash of lemon juice brightens it all up, and a dollop of creamy yogurt sauce brings everything together.
Ingredients
- 1 medium pointed cabbage, finely sliced
- 1 can of chickpeas, drained and rinsed
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp olive oil (plus extra for roasting)
- Salt and pepper, to taste
- Juice of ½ lemon
- Optional: chili flakes, fresh herbs (parsley or dill)
For the Yogurt Sauce:
- 150g plain Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Salt and pepper, to taste
- Fresh herbs (optional)
Instructions
- Roast the Chickpeas:
Preheat the oven to 200°C (390°F). Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy. - Sauté the Veggies:
Heat 1 tbsp of olive oil in a large pan over medium heat. Add onions and cook for 5–7 minutes until golden and soft. Add garlic and cook for another minute.
