Caramelized Cabbage

This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. If the spiced tomato paste has reduced and the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen and let it keep going.

 

SERVES 4

Equipment needed: oven, small mixing bowl, chopping board, knife, large frying pan, tongs

Total Time: 40 minutes

 

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 green or savoy cabbage (about 2 lb. total)
  • ½ cup extra-virgin olive oil, divided
  • salt
  • 3Tbsp. chopped dill, parsley, or cilantro
  • Vegan yoghurt or sour cream (for serving)

Method:

  1. Preheat oven to 180oc. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
  2. Cut the cabbage in half through core. Cut each half through the core into 4 wedges.
  3. Heat ¼ cup oil in a large frying pan over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
  4. Pour remaining ¼ 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 the pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into the skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, the liquid is mostly evaporated, and cabbage is caramelised around the edges, 40–50 minutes.
  5. Scatter dill over cabbage. Serve with vegan yoghurt alongside.