Alex Guarnaschelli makes her Stuffed Cabbage with Curry Coconut Milk and Chickpeas, as seen on The Kitchen, Season 32.
Recipe courtesy of Alex Guarnaschelli

Stuffed Cabbage with Curry Coconut Milk and Chickpeas

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  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 1 hr
  • Yield: 4 to 6 servings
I can’t praise cabbage enough. It is a hard-working vegetable that is so hearty and substantial in its way. It also is so versatile. It’s tasty raw in a slaw, pickled, slow-cooked, buttered with spices. It’s in the supermarket year-round and is always cheap. Talk about loyalty…I decided to make a meatless cabbage dish loaded with protein and came up with this flavor profile as my favorite: curry bolstered by ginger and coconut milk, with some meaty, earthy chickpeas rounding everything out. If you like spicy, use spicy curry powder and add a pinch of cayenne to the sauce. Otherwise, use a sweet curry. Don’t like cilantro? Simply omit. These are great left over or even prepared and then eaten the next day.



  1. In a medium pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater.
  2. Meanwhile, place the cabbage on a flat surface and hold squarely with one hand. Cut (and discard) the core out of the bottom of the cabbage. Peel off about 16 leaves. Set aside. Cut the remaining inner part of the cabbage in half and thinly slice both halves. Set aside.
  3. Add the cabbage leaves to the boiling water and cook until wilted, 2 to 3 minutes (they may take up to 5 minutes depending on how tough they are). Line a baking sheet with a kitchen towel and transfer the leaves to the baking sheet.
  4. Heat a braiser or large skillet over medium heat. Add the olive oil, onions and garlic. Cook until the onions are tender, about 5 minutes. Stir in the coriander seeds, cumin, crushed red pepper flakes, if using, and 2 teaspoons of the curry powder. Cook so the spices bloom, about 2 minutes. Stir in the chickpeas, shredded cabbage, half of the tomatoes and 1 tablespoon vinegar. Season with salt. Bring the mixture to a boil, then reduce the heat and simmer until the cabbage is tender, 8 to 10 minutes. Stir in the ginger and rice. Taste for seasoning and add more salt if needed. Transfer to a bowl and let cool to room temperature, 20 to 30 minutes. (You should have about 4 cups.)
  5. Preheat the oven to 350 degrees F.
  6. In the same skillet, combine the coconut milk, the remaining tomatoes, remaining teaspoon curry powder, remaining tablespoon vinegar and a pinch of salt. Simmer over medium heat, 5 to 7 minutes.
  7. Meanwhile, wrap the cabbage rolls. Slice off any thick pieces of stem from the bottom of each cabbage leaf. Place 2 cabbage leaves on a flat surface with the bottoms facing each other and overlapping so the two overlapping leaves form a circle. Place 1/2 cup filling in the center. Fold the sides over the stuffing and roll away from you, firmly, like a burrito. Place seam-side down in the coconut-tomato sauce in the pan. Repeat with the remaining cabbage leaves and filling, yielding 8 rolls total. Sprinkle with salt. Spoon the sauce over the top of the cabbage rolls.
  8. Cover the pan and bake until tender when pierced with the tip of a knife, 25 to 30 minutes. Glaze again with sauce. Top with the cilantro.