Cavolo nero (palm cabbage) with fennel seeds and sumac yogurt

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Arabic, Middle East




Cooking time


Total time



In the two vegetable gardens we work with, the palm cabbage continues to grow. That means that we have this delicious, versatile and mega healthy vegetable at our disposal for months. And every time we can conjure up something new and surprising and delicious on the table. Also this time.


  • 1 kilo palm cabbage

  • 1 large can chick peas

  • 2 big onions

  • 2 cloves garlic

  • 2 table spoon fennel seeds

  • 250 ml plant-based yoghurt (preferably ‘Greek variety’)

  • 1 table spoon sumac

  • olive oil

  • salt and pepper

Cooking time

  • Finely chop the onions and fry them together with the garlic in the olive oil. 5 minutes with the lid on the pan.
  • Cut the veins out of the palm cabbage leaves and then cut the leaves into strips.
  • Add the fennel seeds to the pan and stir well.
    Now you can fry the palm cabbage in it, about 5 minutes.
    Then add the chickpeas as well.
    Bring it to taste with salt and pepper.
  • Now mix the yogurt with the sumac.
  • Spoon the palm cabbage mixture onto a nice bowl and spread the yogurt nicely on top.

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