Pointed Cabbage Salad With Gyoza Chickpeas And Parm

Name: Pointed Cabbage Salad With Gyoza Chickpeas And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pointed Cabbage; 1 Tablespoon Olive Oil; Salt And Black Pepper; 400 grams Cooked Chickpeas; 1 teaspoon Chili Flakes, Or To Taste; 100 grams Leafy Greens, Such As Spinach Or Kale; 30 grams Parmesan Cheese, Shredded; FOR THE GYOZA SAUCE:; 2 Tablespoons Japanese Soy Sauce; 1 Tablespoon Rice Vinegar; 1/4 teaspoons Sesame Oil

Servings: persons

1 Pointed Cabbage
1 Tablespoon Olive Oil
Salt And Black Pepper
400 grams Cooked Chickpeas
1 teaspoon Chili Flakes, Or To Taste
100 grams Leafy Greens, Such As Spinach Or Kale
30 grams Parmesan Cheese, Shredded
FOR THE GYOZA SAUCE:
2 Tablespoons Japanese Soy Sauce
1 Tablespoon Rice Vinegar
1/4 teaspoons Sesame Oil

1
Set oven to 225u00b0C (440u00b0F). Place a baking sheet on a baking tray.
2
Cut pointed cabbage in 4 pieces and place on the baking tray. Season with olive oil, salt and black pepper. Place in the middle of the oven and cook for about 30 minutes, until cabbage has some nice color and edges are slightly charred.
3
When cabbage has about 15 minutes left of cooking time, make the gyoza sauce. Mix soy sauce, rice vinegar and sesame oil in a bowl. Taste and adjust to your liking.
4
Heat a pan over medium-high heat and add chickpeas. Stir often and roast until golden brown.
5
When finished, remove chickpeas from heat. Add gyoza sauce and chili flakes according to taste.
6
Remove cabbage from oven.
7
Divide leafy greens among bowls. Place 2 quarters of cabbage on each plate and divide the chickpeas. Top with shredded Parmesan. Enjoy!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Pointed Cabbage, 1 Tablespoon Olive Oil, Salt And Black Pepper, 400 grams Cooked Chickpeas, and more.

Yes, Pointed Cabbage Salad With Gyoza Chickpeas And Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pointed Cabbage Salad With Gyoza Chickpeas And Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions