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Stir in the sliced cabbage and cook for 10–12 minutes, stirring occasionally, until tender and lightly browned. Season with salt, pepper, and a pinch of chili flakes if using.
Once the cabbage is cooked, squeeze in fresh lemon juice and stir in the roasted chickpeas. Taste and adjust seasoning.
While the cabbage is cooking, mix all the yogurt sauce ingredients in a small bowl. Chill until ready to serve.
Plate the cabbage pan hot, topped with a generous spoonful of yogurt sauce and a sprinkle of herbs.
Why You’ll Love It
This dish is everything you want in a weeknight meal—quick, healthy, and deeply satisfying. The smoky chickpeas add a delightful crunch, the yogurt sauce cools and balances the flavors, and the lemon brings everything to life. It’s vegetarian, but feel free to add grilled halloumi, seared tofu, or even sliced sausage for a heartier version.
So next time you spot a pointed cabbage at the market, skip the stew—and give this bright, modern pan-fry a try. It’s comfort food with a twist, and it might just surprise you.
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