Cabbage Cauliflower And Chick Peas Braised With Caraway And Mustard
Author Notes: This dish just makes sense. It's almost(not quite) a type of rubeny dish that really hits the spot when looking for something quick, healthy and really freaking good. —Colleen Stem
Serves 2-3
- 1/2 medium head of cabbage (about 2 cups)
- 1/2 head of cauliflower (about 2 cups)
- 1 cup cooked chick peas
- 1 1/2 -2 cups water
- 1 tablespoon caraway
- 2 -3 tablespoons yellow mustard
- salt and pepper to taste
- Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion. If water evaporates completely out, add another 1/2 cup. Cook until veggies are tender.. about 20 minutes .or whenever tastes best to you. Season with salt and pepper to taste. Serve right away
- This recipe was entered in the contest for Your Best One-Pot Meal
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Beans & Legumes|Vegetables|Breakfast & Brunch|Entrees|Cabbage
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