A few days ago I went to a family dinner to a nice restaurant in Aarhus (Denmark) and one of the side dishes immediately caught my attention. Mostly because it looked plant paradox compliant but also because I love cabbage. It was cabbage and tahini and I knew I would love it.
I really wanted to use this combination for a home made meal, especially that I love Danish cabbage and I reintroduced tahini recently. I stopped it once I started to have histamine issues but lately I’ve been working on slowly reintroducing everything back. Balance is important so I carefully combine things so I don’t have again a histamine overload.
So, back to this dish. Is very simple to make, plant based and it perfectly balanced and satisfying as a main dish, or can be served as a side dish. I would imagine it would go well with fish and lamb, even chicken breast. For this reason serving size is just guidance, you can have it all by yourself if you are super hungry, serving it as a main for two or even for four people as a side dish.
The chickpeas I used were already pressure cooked. To pressure cook chickpeas, you have to soak them overnight and change water three or four times, and pressure cook them for about 22-25 minutes. I don’t like to use salt when pressure cooking beans, but I use fresh rosemary. A friend told me she pressure cooks them with garlic, onion and carrots, and all those flavors will infuse the chickpeas. Alternatively, you can use chickpeas from a can, as the canning process usually involves pressure cooking – Eden brand is recommended in the US (they also use BPA free cans and apparently also soak their beans). You can double check with the company that produces them if you are not sure. I usually portion them and freeze them. For this dish, I took out one cup of cooked chickpeas, put them in a baking dish with finely sliced spring onion and garlic, salt, pepper and extra virgin olive oil and I baked them for 35 minutes (at the same time with the cabbage). They’ll get almost crispy and very tasty.
I love to use the summer Danish cabbage, it’s very tender and a pretty small size (also called sugar loaf in some countries, it has a cone shape and grows pretty fast in the summer). But if you don’t have access to this type of cabbage, any type and any color would work, even Napa or Savoy cabbage.