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–+ servings
Handmade pottery bowl holds two spiced braised cabbage wedges topped with Greek yogurt and fresh chopped parsley.

Spiced Braised Cabbage

Basic instructions: Make spice blend. Sear cabbage (set aside). Make sauce. Bake cabbage in sauce. Serve over rice. Happiness.
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Course Main Course
Makes 6 servings

Special Equipment

  • Dutch oven pot
  • Microplane (optional, for grating garlic)

Ingredients
  

  • 6 Tbsp tomato paste
  • 3 to 4 garlic cloves peeled and finely grated*
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • ¾ tsp crushed red pepper flakes
  • 1 small head of green cabbage 1 1/2 to 2 pounds
  • ½ cup oil divided
  • ¼ tsp kosher salt
  • 1 ½ cups water
  • 3 Tbsp chopped fresh dill or parsley
  • Plain Greek yogurt for serving

Instructions
 

  • If making rice, start the rice first so it is ready when the cabbage is done.
  • In a small bowl, mix together the tomato paste, garlic, coriander, cumin, and red pepper flakes.
  • Get 1 1/2 cups water ready. Set aside. (when you need it, it happens quickly)
  • Cut cabbage in half through core. Cut each half through core into 4 wedges. (8 wedges total)
  • Heat ¼ cup oil in a Dutch Oven over medium.
  • Working in batches, add cabbage to pan, cut side down. Season with salt (divide salt evenly between the wedges).
  • Cook cabbage about 4 minutes per side, until lightly charred. (I find that tongs work the best for this step)
  • MEANWHILE, Preheat oven to 350 F.
  • Transfer the seared cabbage to a plate.
  • Pour remaining ¼ cup oil into the hot pot.
  • Add spiced tomato paste and cook over medium heat for two minutes, stirring constantly.
  • Add 1 1/2 cups of water to the hot tomato paste, stirring until the paste is incorporated. Bring to a simmer (this will happen quickly).
  • Turn off the stove burner.
  • Nestle cabbage wedges into the sauce in the pot (a bit of overlap is okay if it doesn't all fit flat).
  • Transfer cabbage to oven and bake UNCOVERED for 20 minutes.
  • Carefully turn the wedges over, then bake for another 30 minutes.
  • Scatter fresh dill and/or parsley over cabbage.

Notes

Tomato paste is cheapest in a can - portion out any extra in tablespoon piles on a parchment paper or saran wrap and freeze them. Pop the frozen cubes into a freezer baggie (LABEL the baggie!) and then you'll have it available for future use rather than wasting half a can. Thaw the portion you will want to use in the fridge before adding to recipes. (Or microwave for 45-60 seconds).
Cabbage: Larger heads of cabbage hold onto their bitterness and tend to be tougher even after cooking, so it is best to find a 1 1/2 to 2 pound head rather than splitting up a larger one. It will look too small but it's perfect.
*I recommend a microplane for grating the garlic, they work wonderfully.
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