Ingredients

1/2 of a cabbage 

200 grams shallots

30 grams garlic

100 grams miso paste

85 grams roasted tahini

150 ml broth 

25 grams coconut aminos, or substitute a splash of maple syrup and a splash of soy sauce

1/2 tsp garlic powder 

10 grams rice vinegar 

1/2 cup dried chickpeas, soaked overnight and cooked 

Makes 4 servings

Instructions

Heat a large skillet over medium high heat. Once hot, add about 2 tbsp of coconut oil to the skillet.

Dice the shallots and garlic, then add the shallots to the hot oil. Cook for a few minutes, then add the garlic and cook for a few minutes more. 

Once the shallots are cooked, remove them from the pan and add another 2 tbsp of coconut oil to the pan. 

Slice the cabbage into 3/4” steaks that include the core, being careful to get an even slice.

Add the cabbage steaks to the hot oil, arranging as many as will fit without overlapping in the pan. 

Cook on medium-high heat for 10 minutes without stirring or flipping the steaks. Sprinkle a small amount of salt on the steaks.

After 10 minutes, very carefully flip the cabbage steaks over onto the other side and cook for another 10 minutes. Add a sprinkle of salt to this side as well.

Make the sauce by combining the miso, tahini, broth, coconut aminos, rice vinegar and garlic powder. Whisk together thoroughly. 

After the cabbage has cooked for 20 minutes, turn down the heat to medium and pour the sauce and the cooked shallots back into the skillet. 

Cover the skillet with a lid and cook, stirring infrequently, for about 10 minutes or until the core of the cabbage is super soft and edible. 

Serve over cooked chickpeas.