I was super proud of myself when I watched the news at the gym last week. I felt all updated on the goings on in the world. Like I could carry on a real conversation with a real person if I had to.
For example, like on a date, I could say something like, “So this whole Lindsay and Paris frenemy situation is really nerve wrecking, huh?”
Oh right. Um. It was E! News.
That still counts, right?
Seriously, though, have you noticed that frenemies are everywhere? I mean…CNN Living wrote an article on it. So that means we must be in the middle of some kind of worldwide epidemic.
You probably have one and you don’t even know it. And if you don’t…well…I hear they’re highly contagious. So you will soon. Sorry.
After doing some serious introspection this weekend, I realized that one of my worst frenemies was hanging out in my crisper drawer at that very moment.
They do say “keep your friends close, your enemies closer, and your frenemies in your refrigerator”. Words to live by.
Right, so. Cabbage. Cabbage and I are total frenemies.
Enemies because, well, I never have any idea what to do with it and so it sits there, daring me to let it go bad before I can use it so that then I’ll feel guilty for not using it. And who needs that kind of negative influence in their lives?
But, then again. It’s a nutritional superstar. High in all that is good in this world. (Except for calories.)
Now you see why this is a matter of international crisis.
Thankfully, though, I’ve discovered a recipe that will clear up the ambiguity at bit, or at least get that cabbage out of your crisper drawer and into your stomach. Both tart and sweet from the pomegranate-tomato sauce, it is delicious and full of even more good-for-you ingredients, like swiss chard and summer squash. An easy, tasty, nutritious way to control at least one of the frenemy situations in your life.
If only there were as quick of a fix for Lindsay and Paris. If. Only.
Unstuffed Cabbage with Chickpeas, Zucchini, Swiss Chard and Bulgur
Serves 3, adapted from Taste of Beirut
- 3/4 cup bulgur
- 1/2 cup dried chickpeas, soaked overnight
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small/medium cabbage, chopped
- 1 bunch swiss chard, chopped
- 1 1/2 lb summer squash, chopped
- 1/4 cup parsley, chopped finely
- 1/2 cup veggie broth
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1 tsp cinnamon
- juice of 1 lemon
- 1 tsp sugar
- salt, to taste
- feta cheese, for garnish
- Cook bulgur according to package directions. Put chickpeas in a medium-sized pot and cover with water by 1 inch. Add salt to the water. Bring to a boil. Cover and simmer for 30-45 minutes or until chickpeas are cooked through
- In the meantime, in a large pan, heat the olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the cabbage to the pan and saute, stirring frequently, until it has cooked down a bit, about 7 minutes. Add the swiss chard, zucchini/summer squash, and parsley. Saute, stirring frequently, for 10 minutes.
- Pour the veggie broth into the pan. Add the tomato paste and pomegranate molasses and stir until they have melded into the broth. Add the cinnamon. Bring to a boil and then simmer for 10 minutes.
- Drain the chickpeas and add them to the pan, stirring to combine. Stir in the lemon juice and sugar. Season with salt to taste. Serve over the bulgur and top with crumbled feta cheese.