Food Network's video: Alex Guarnaschelli s Curried Chickpea Stuffed Cabbage The Kitchen Food Network

Alex celebrates the versatility of cabbage with a meatless dish that's loaded with protein and curry flavor! Watch , Saturdays at 11a|10c + subscribe to to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3UjxiJy Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Stuffed Cabbage with Curry Coconut Milk and Chickpeas RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 2 hr 10 min (includes cooling time) Active: 1 hr Yield: 4 to 6 servings Ingredients Kosher salt 1 large head savoy cabbage 3 tablespoons extra-virgin olive oil 1 large red onion, halved and thinly sliced 3 large cloves garlic, minced 2 teaspoons coriander seeds, lightly crushed 1 teaspoon ground cumin 1/4 to 1/2 teaspoon crushed red pepper flakes, optional 3 teaspoons curry powder One 13-ounce can chickpeas, drained and rinsed One 28-ounce can whole, peeled tomatoes, lightly crushed 2 tablespoons red wine vinegar 1 tablespoon finely grated ginger 1 cup cooked long-grain white rice One 15.5-ounce can unsweetened coconut milk 10 to 12 sprigs fresh cilantro, chopped (stems and all) Directions In a medium pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater. 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. 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. 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.) Preheat the oven to 350 degrees F. 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. 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. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Alex Guarnaschelli's Curried Chickpea Stuffed Cabbage | The Kitchen | Food Network https://www.youtube.com/watch?v=y39m7TK1S0E