Wednesday, January 13, 2016

Garbanzo Beans & Cabbage

As promised, this is the dish I made with our organic, home grown cabbage. I followed this recipe but changed a few things. Here is what I did (I marked the changes I made in bold):

  • 2 tablespoons extra-virgin olive oil
  • 1 medium potato, scrubbed and cut into tiny dice
  • 3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 shallot, minced
  • One 15-ounce can garbanzo beans, rinsed very well and drained
  • One cut dried Thai chile pepper (optional) 
  • 3 cups (8 ounces) very finely shredded green cabbage
  • fine-grain sea salt

  1. Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5-10 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
  2. Add in the fresh thyme, onion, Thai chile pepper and the garbanzo beans and spread all around the skillet. Let cook, undisturbed for 5 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.
  3. Stir in the cabbage and cook for a few minutes. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.


  1. I've cooked cabbage, beans and potatoes a thousand ways but never combined all three. I have to get on this! And, with a little of that Thai chili heat? Perfect!

    1. I have to say that I love the combo, it came out very middle eastern. Let me know what you think if you try it with garbanzo beans.