Cabbage and Fennel with Garlic Aioli
From: Ian Seddon's Cookbook
🥘 Ingredients
- garlic cloves 6
- chickpeas 2
- bay leaf 1
- extra virgin olive oil 5 tbsp
- vegetable broth 0.5-1 cup
- Kosher
- thinly sliced green cabbage labeled “Cabbage & Fennel” from 8 cup
- large fennel bulb 1
- tomato paste ¼ cup
- fennel seeds 1 tsp
- Aleppo pepper 1-2 tsp
- Cooked Brown Rice 3 cup
- flat-leaf parsley 1 handful
- A
- Garlic Aioli 0.5-0.67 cup
Leftover vegetable broth? See the How to Store Leftover Ingredients guide for tips. Storage: Store the cabbage-fennel-chickpea mixture and the rice separately in the fridge for 3 to 4 days. Reheat the cabbage-fennel-chickpea mixture in a saucepan (or the microwave), adding a touch of broth or water as needed. Reheat the rice as listed in step 6. Assemble as listed in the last step right before serving. Nutrition boost: Thinly slice or julienne some carrots; add to the pot along with the cabbage and fennel in step 4. For added protein, when the chickpeas are done cooking, stir in some hemp seeds. Shortcut: Skip cooking the chickpeas in step 2. Instead, add the drained chickpeas to a bowl, drizzle in 2-3 tsp of good-quality extra virgin olive oil, and season with salt and pepper until well seasoned. Add to the pot with cabbage, as listed in step 5. Shortcut: Skip seasoning the rice with lemon and fresh herbs. Serve the chickpeas/cabbage/fennel over plain warmed rice.
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1Gather: garlic cloves , chickpeas , bay leaf , extra virgin olive oil , vegetable broth , Kosher salt and freshly cracked black pepper, thinly sliced green cabbage labeled “Cabbage & Fennel” from , large fennel bulb , tomato paste , fennel seeds , Aleppo pepper , Cooked Brown Rice , flat-leaf parsley . For the 1 handful fennel fronds (optional) (from vegetable prep): A few squeezes of lemon juice, Garlic Aioli .
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2Arrange a rack in the top third of the oven. Preheat to 450ºF / 230ºC. While the oven preheats, slice the garlic crosswise into rounds but not too thinly.
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3Add the chickpeas, garlic, and bay leaf to a 13x9” (3.3 L) baking dish. Cover with 2 tbsp of olive oil and 1/2 cup vegetable broth. Season with 1 tsp of kosher salt and a generous amount of pepper. If the chickpeas aren’t well coated, add another 1/2 cup broth. Transfer to the oven and cook for 15 minutes . Toss, then cook for another 5 to 10 minutes, or until chickpeas are golden and soft.
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4While the chickpeas cook, cook the cabbage & fennel and prepare the rice.
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5Cook the cabbage & fennel. Heat a Dutch oven or large, deep sauté pan over medium-high with 3 tbsp of olive oil. Once shimmering, add the cabbage, fennel, and 1 tsp kosher salt. (It will look like a LOT of veggies, but it will cook down quite a bit.) Cook for 10-15 minutes , stirring just occasionally, until tender and almost silky. If the veggies start to brown too quickly, deglaze with a splash of broth (or water) and/or lower the heat to medium. Add the tomato paste, fennel seeds if using, and Aleppo pepper. Stir constantly for 2 minutes, tossing to coat the tomato paste into the veggies. Remove from the heat and set aside.
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6Once the chickpeas are done, discard the bay leaf. Add the chickpeas (with any juices) to the pot with the cabbage and toss well. Season with salt and pepper to taste.
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7Prepare the rice. Add the Cooked Rice to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through. While the rice reheats, chop the parsley and fennel fronds, if using. Stir the herbs and a few squeezes of lemon juice into the rice, plus a pinch of salt. Taste, adding more lemon juice or salt as desired.
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8Assemble: Divide the seasoned rice and cabbage-fennel-chickpea mixture across bowls. Spoon 2 to 3 tablespoons ( timer to 43g) of Garlic Aioli on top of each.