Name: Fall-Apart Caramelized Cabbage
Yield: 4 servings
Ingredients: ¼ cup double-concentrated tomato paste; 3 garlic cloves, finely grated; 1½ tsp. ground coriander; 1½ tsp. ground cumin; 1 tsp. crushed red pepper flakes; 1 medium head of savoy or green cabbage (about 2 lb.); ½ cup extra-virgin olive oil, divided; Kosher salt; 3 Tbsp. cilantro or parsley leaves; Plain whole-milk Greek yogurt or sour cream (for serving); Coarsely cracked black pepper

wedges of green cabbage in a tomatoey broth garnished with Greek yogurt and herbs

Photo by Emma Fishman, Food Styling by Yekaterina Boystova

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

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Recipe information

Yield
4 servings

Ingredients

¼ cup double-concentrated tomato paste

3 garlic cloves, finely grated

1½ tsp. ground coriander

1½ tsp. ground cumin

1 tsp. crushed red pepper flakes

1 medium head of savoy or green cabbage (about 2 lb.)

½ cup extra-virgin olive oil, divided

Kosher salt

3 Tbsp. cilantro or parsley leaves

Plain whole-milk Greek yogurt or sour cream (for serving)

Coarsely cracked black pepper

Preparation

Step 1
Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
Step 2
Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Step 3
Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40–50 minutes.
Step 4
To serve, scatter cilantro over cabbage; top with yogurt and pepper.

TagsCabbage Leafy Greens Vegetable Side Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals Braise Cast Iron Skillet Bon Appétit

Recipe notes

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