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10. A warm cabbage bowl with chickpeas
Roast a tray of cabbage wedges using the first method, then roughly chop the tender wedges into bite-size pieces. Warm a drained 15-ounce can of chickpeas in a saucepan with a splash of water and a little cumin.
Divide the warm chickpeas and cabbage between bowls. Add cooked rice, couscous or bread if you want a larger meal. Stir plain yogurt with lemon juice for a topping, or use a tahini sauce made with a product that is suitable for you.
Keep the different parts separate until serving so the roasted edges retain some texture. Tahini contains sesame and yogurt usually contains milk, so choose the dressing around your needs. This bowl is a way to use the cooking you already did, without needing a second elaborate recipe.
Choose how to cook cabbage before cutting it
For a browned surface, use wedges and leave room on the tray. For a soft, spoonable dish, choose shreds and a little liquid. If a head of cabbage seems too large, plan one roasted meal and one soup before buying it. Find more pantry combinations in our canned-bean dinner guide.
Store cooked food safely
Keep the refrigerator at 40°F or below. Refrigerate perishables promptly, use cooked leftovers within 3–4 days and reheat leftovers to 165°F. Follow USDA’s full guidance, including the shorter room-temperature limit in hot conditions.
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