Sandwiches and Braised Cabbage

I think the chickpea-hijiki salad sammiches are now our most used recipe from Vegan with a Vengeance (our copy of which was feeling neglected because we haven't opened it in probably well over a week). We've already posted about this recipe (again, again, and again) so I'll spare you the details, but once again our fridge was looking sparse so I took out the 'ol can 'o chickpeas and whipped up the sandwich filling which we had on some whole grain bread that I made a couple weeks ago and had sliced in the freezer.

We did have about half a head of green cabbage in the fridge that really needed to be used, so I chopped it up, cooked it in a cast iron skilled in canola oil with a little salt, pepper and paprika until it was starting to brown, then added about 2 Tbs. water, reduced the heat, covered, and simmered for about 15 minutes. Then I uncovered it, added about 1 Tbs. of cider vinegar and a little more salt and pepper and cooked a few minutes more.