Cabbage with Frikeh and Farmhouse Cheese
I love a recipe that has only four or five ingredients. Then again I don’t count olive oil, balsamic, garlic or salt and pepper in the tally.
1 head of red or green cabbage-or you can use half a head of each, shredded into half inch or larger strips.
2 carrots cut into thick sticks to cook quickly with the cabbage.
1 Cup dried chickpeas -I use Ayers Creek Farm’s Chickpea of Spello, they are lovely.
4-6 oz Farmhouse cheese, either plain or the chipotle version for some added heat.
Garlic, Olive Oil, Balsamic Vinegar, Salt and Pepper.
Cook the chickpeas in plenty of lightly salted water-check them after 15 minutes for doneness. I like them firm but fully cooked-this may take another 10 minutes. Drain and reserve 1/2 cup of the cooking liquid.
Heat two to three tbsp olive oil in a deep (preferably cast iron) pan. Add chopped garlic, carrots and cabbage and stir for several minutes. Add 2-3 Tbsp balsamic vinegar; add a bit of the reserved cooking liquid if the cabbage mix seems too dry. Add the cooked chickpeas and enough liquid to moisten the dish. Crumble most of the farm house cheese in the cabbage mixture and let it warm up for a few minutes with the lid closed, off the heat. Sprinkle any leftover farmhouse cheese over the individual portions once you have plated the dish. Done!