- 1/2 cup cooked red quinoa
- Vegetable broth
- 2 tablespoons butter
- 1 medium head napa cabbage, cored and cut into 8 wedges
- ⅓ cup dry white wine
- 1 15-oz can of chickpeas, drained and rinsed, or 2 cups cooked
- 3 ounces pitted large green olives, quartered (about 1/2 cup)
- Sea salt and freshly ground pepper to taste
About this recipe
SERVES 4 | Also known as Chinese cabbage, this pale, ruffly cabbage shouldn’t be limited to Asian dishes. This recipe makes use of Mediterranean flavors. If you substitute a loose-leaf cabbage like Tokyo Bekana, you’ll need two small or medium bunches for this recipe.
Cook quinoa according to package directions using vegetable broth in place of water. Melt butter in a large skillet over medium heat. Add cabbage and saute for about 5 minutes, stirring occasionally and turning over to brown all sides. Slowly add wine to deglaze pan, scraping any bits; then add chickpeas. Cover and reduce heat to low. Cook cabbage mixture for about 10 minutes or until tender and liquid has evaporated. Remove from heat and stir in quinoa and olives. Salt and pepper to taste.