Today is a super lazy day which started off with a very high-paced visit to the vet for three of our foster kittens. We’ve got them in a separate room, but we’re advertising their siblings from this week on and will keep the three munchkins until they’re feeling better. With all that up and down I wasn’t in the mood for anything complicated today, so I made the laziest but most delicious Sunday supper.Of course, you have to be the kind of person that sees cabbage as comfort food, as I do, but even if you don’t I’m sure this could convince anyone so silly otherwise! 😀
Shonalika reminded me the other day of the vegan “tuna” I’d posted a while back, which set my mind whirling. I even stayed up until 22h30 making chickpeas just for this dish, and since you get so much leftover tuna I figure it’s worth it. The chickpea batter is just for some extra glam (even though it admittedly doesn’t bake into a covered dish unless you use a deeper dish and double the chickpea batter, adding on perhaps 10 – 15 minutes more bake time. Even as it is below it is very much worth it! Ingredients (serves 2 heartily):
- 1/2 a large cabbage, sliced 4 – 5 cm thick (should fill approx 3/4 of your 8″ round pan
- 1-2 to 3/4 cup vegan “tuna” (be sure to add the celery!)
- 1/3 cup + 2 TBSP chickpea flour
- 1/2 cup water
- Oregano, paprika, white pepper to taste
- 1/2 – 3/4 cup gluten-free mushroom gravy
- Wash your cabbage slice carefully and spray a 8″ round baking pan, preheating your oven to 180C.
- Carefully slice a thick slit into the middle of your cabbage and stuff it with the “tuna” filling.
- In a bowl add your chickpea flour, herbs and spices, then add the water (or wine, see note below!) and whisk til combined – it will be semi thick, but you don’t want an uber thin watery liquid.
- Place your cabbage in the pan and pour over the chickpea batter, using a spatula to spread it evenly across the top and try and get some on the side.
- Bake for 35 – 40 minutes.
- Meanwhile, make your gravy. I used less milk and liquid to make the gravy thick, but if you want a delicious drippy gravy then by all means add more milk.
- When your chickpea cabbage bake is ready take it out, slice in half, and spoon gravy on top.
Note: If you want a more traditional fishy dish then steam your cabbage for 2 minutes beforehand and use 1/4 cup of dry white wine along with another 1/4 cup water for the chickpea pancake batter. Adjust the spices to include lots and lots of chopped dill in the batter.
I liked my cabbage a bit hard so I didn’t steam it, but for melt in your mouth business first stuff your cabbage, then steam for 3 or so minutes before baking, transferring it very carefully, because cabbage tends to unravel.
The gravy…is just insanely good! Even without the leeks and onion this time round (we were out) it is just heavenly business, and is ridiculously easy to make. I should be less of a ninny and make it more often, because it can go with and on anything – toast, grilled cheeze sandwiches, inside pastry…yum.
And so there you have it! Such a simple but filling, flavourful and delicious dish. I’ve been avoiding cabbage and other twitchy ingredients for the past few months to alleviate really lame symptoms, which has worked, but what with cabbage being in yesterday’s weekly soup for the first time in forever I figured I could use the rest up in a way that I would 100% spoil myself. The mushroom gravy is Man-thing’s kind of joy, so win-win. Speaking of win, I’m on my way out to meet a pal for a much-needed catch up. It’s always grand to shoot the breeze over too many coffees, especially knowing tomorrow is a day off. Stay tuned for then – some really chocolate-y goodies are coming blog-side!