Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Mediterranean Braised Cabbage and Broccoli with Chickpeas
A hearty and nutritious Mediterranean-inspired dish combining tender braised red cabbage and broccoli with protein-rich chickpeas. This plant-based recipe is flavored with classic Mediterranean aromatics and herbs, creating a wholesome one-pot meal that is both satisfying and healthy.
45 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty4/10
Sour4/10
Umami5/10
Spicy1/10
🥄 Texture
The red cabbage braises down to a soft, silky texture while the broccoli is cooked to a tender-crisp bite, providing contrast in each mouthful. Chickpeas contribute a creamy, slightly firm chew that balances the vegetables and holds up as a substantial component.
👃 Aroma
The nose is herbaceous and savory from oregano, thyme, garlic, and sautéed onion, with a warm olive oil base. Bright, sweet-tart notes from balsamic vinegar lift the aroma, giving a slightly tangy, lightly caramelized fragrance.
🍷 Pairs Well With
Crisp, dry white wine such as Vermentino or Sauvignon Blanc, or a dry rosé; non-alcoholic options include sparkling water with lemon or a chilled herbal iced tea.
🥗 Side Dishes
Serve with crusty bread or warm pita to soak up the braising liquid, or alongside a grain like couscous, quinoa, or farro; pairs well with feta or a dollop of tzatziki and a simple Greek salad.
Ingredients(14 items)
- 1400 grams red cabbage (couve lombarda) (chopped into 2-inch pieces)
- 2400 grams broccoli (broculos) (cut into florets)
- 3240 grams canned chickpeas (grão) (drained and rinsed)
- 43 tablespoons olive oil
- 51 medium onion (diced)
- 64 cloves garlic (minced)
- 71 teaspoon dried oregano
- 81/2 teaspoon dried thyme
- 91/4 teaspoon red pepper flakes
- 101 cup vegetable broth
- 112 tablespoons balsamic vinegar
- 121 teaspoon sea salt
- 131/2 teaspoon black pepper
- 142 tablespoons fresh parsley (chopped)
Nutrition Information(per serving)
245
Calories
9g
Protein
28g
Carbs
12g
Fat
Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- 3
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes. Stir continuously for 1 minute until fragrant.
- 4
Add the chopped red cabbage to the pot and stir well to coat with the oil and aromatics. Cook for 5 minutes, stirring occasionally.
- 5
Pour in the vegetable broth and balsamic vinegar. Stir to combine all ingredients.
- 6
Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10 minutes.
- 7
Add the broccoli florets and drained chickpeas to the pot. Stir gently to distribute evenly.
- 8
Season with sea salt and black pepper. Cover and continue cooking for another 8-10 minutes until the broccoli is tender-crisp and the cabbage is fully softened.
- 9
Taste and adjust seasonings as needed. Add more salt, pepper, or vinegar to your preference.
- 10
Remove from heat and garnish with fresh chopped parsley.
- 11
Serve hot as a main course or side dish, optionally drizzled with additional olive oil.
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