Cabbage Cacciatore

_INGREDIENTS:

• ½ head cabbage, cut into wedges
• 1 brown onion, sliced
• 4 cloves garlic, sliced
• 1 large yellow capsicum (or 2 small), cut into pieces
• 2 tbsp tomato paste
• 1/3 cup red wine
• 200ml  vegetable stock
• 1 tin chickpeas, drained and rinsed

_METHOD:

1. Prepare the Cabbage:

• Heat a large frying pan over medium heat with a drizzle of olive oil.
• Season the cabbage wedges with salt and pepper on both sides.
• Once the oil is hot, sear the cabbage wedges until charred on both sides. Remove from the pan and set aside.

2. Cook the Vegetables:

• Add a little more olive oil to the pan. Sauté the onion, garlic, and capsicum until softened but not browned.

3. Make  the Sauce:

• Stir in the tomato paste and cook for 2 minutes to enhance the flavour.
• Add the red wine and let it reduce by half.
• Stir in the stock, oregano, rosemary, capers, olives, and chickpeas. Season with salt and pepper.

4. Simmer the Dish:

• Return the charred cabbage wedges to the pan, nestling them into the sauce.
• Reduce the heat to low and cover and simmer for 15-20 minutes, allowing the flavours to meld together.

5. Serve:

• Serve onto a place with the cabbage on top.