Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.