Fall apart caramelized cabbage

Serves 4

  • 1/4 cup tomato paste

  • 3 garlic cloves, finely minced

  • 1 1/2  tsp. ground coriander

  • 1 1/2 tsp. ground cumin

  • 1 tsp. red pepper flakes

  • 1 head green cabbage

  • 1/2 cup extra virgin olive oil

  • 3 Tbsp. chopped parsley, dill, or cilantro

  • Full-fat Greek yogurt or sour cream for serving

Preheat oven to 350.

Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage into 4 wedges.

Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Add cabbage to pan cut side down, season with salt, and sear all sides until they are lightly charred, about 4 minutes each. Transfer cabbage to a plate.

Pour remaining 1/4 cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes.

Pour in enough water to come halfway up sides of pan (about 1 1/2 cups), season with salt, and bring to a simmer.

Nestle cabbage wedges back into skillet. Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

Scatter fresh chopped herbs over cabbage. Serve with yogurt alongside.

 
FallDavid DiLorenzoCabbage