To me, the ultimate comfort includes cabbage (hey, I’m Polish!) and lots of curry (not-so-Polish). The recipe easily doubles, and freezes well, too. Like most curries, it gets better the next day.
Cabbage Chickpea Curry
1 tablespoon extra-virgin olive oil
4 green onions, chopped
1 2-inch piece fresh ginger, peeled and grated
1/2 to 2 teaspoons dried chiles (to taste)
1 (28oz/828mL) can no-salt whole tomatoes
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 large (about 3 pounds/48oz) cabbage, such as Napa or Vietnamese, shredded
Sea or Himalayan salt to taste
1 (28oz/828ml) can no-salt added chickpeas, drained (I like Eden Foods)
1 tablespoon lemon juice
In a large saucepan, heat the oil over medium-high heat. Add the green onion, ginger, and chiles. Cook until the onions are soft and the mixture is fragrant, about 2 minutes.
Add the tomatoes, turmeric, coriander, cumin, and garam masala. Use a spatula to break up the tomatoes. Mix well. Add the cabbage in stages, letting it cook down to create more room in the pan, turning the mixture often so the cabbage on the top gets into the juices and spices on the bottom.
Once all the cabbage is added, cover and lower to medium-low heat, simmering until the cabbage is tender and sweet, about 30 minutes. Season with salt to taste. Add the chickpeas and lemon juice. Bring to medium-heat, uncovered, and let cook until the liquid has mostly absorbed, stirring often.
I love this best served alongside The Best Rice Cooker Brown Rice.