Name: Fall-Apart Caramelized Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 75 min
Ingredients: ½ cup tomato paste; 3 cloves garlic, (finely chopped or grated); 1 Tbsp ground coriander; 1 Tbsp ground cumin; 2 tsp red pepper flakes; 1 head green or savoy cabbage, (about 2 lbs. total); ½ cup olive oil; 1 tsp Kosher salt; 3 Tbsp fresh dill, parsley, or cilantro, (chopped ); ½ cup Greek yogurt or sour cream, (for serving)

Fall-Apart Caramelized Cabbage

Who knew cabbage could be so delicious? This recipe treats cabbage as the star of the show, braising it in a spicy tomato sauce until it is fall apart tender and delicious .

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Vegan, Vegetarian

Prep Time: 10

Cook Time: 15

Bake Time: 50

Total Time: 1 15

Servings:

Calories: 353kcal

Equipment

large skillet preferably cast-iron

Ingredients

½ cup tomato paste
3 cloves garlic, finely chopped or grated
1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp red pepper flakes
1 head green or savoy cabbage, about 2 lbs. total
½ cup olive oil
1 tsp Kosher salt
3 Tbsp fresh dill, parsley, or cilantro, chopped
½ cup Greek yogurt or sour cream, for serving

Instructions

Preheat oven to 350°. Finely chop or grate 3 cloves of garlic. Mix garlic with ½ cup tomato paste, 1 Tbsp coriander, 1 Tbsp cumin, and 2 tsp red pepper flakes. (Alternatively, you can use ½ cup of harissa or any other flavorful spiced tomato sauce.)
Cut the cabbage into 8 equal wedges, through the core. Preheat a large skillet, preferably cast-iron, over medium-high heat. When skillet is preheated, add in ¼ cup olive oil.
Working in batches if needed, place cabbage wedges in skillet cut side down. Season with salt and cook until lightly charred, about 4 minutes per side. Place cooked cabbage on a plate.
Adjust heat to medium. Add another ¼ cup olive oil to the skillet. Add spicy tomato paste (or harissa) and cook, stirring frequently, until paste paste has slightly darkened, 2-3 minutes. Add enough water to fill the pan about halfway. Season 1 tsp Kosher salt and bring to a simmer.
Add cabbage wedges back to skillet. (It's okay if they overlap a bit.). Place cabbage in the oven and bake uncovered for 20 minutes. Turn cabbage wedges over and back until cabbage is very tender and most of the liquid is gone, another 20-30 minutes.
Scatter 3 Tbsp fresh dill, parsley, or cilantro over top and serve with yogurt or sour cream.

Notes

Feel free to adjust the amount of spice paste used to your taste. Serve with whole grains such as polenta or brown rice for a complete meal.

Nutrition

Fall-Apart Caramelized Cabbage