Fall-Apart Caramelized Cabbage
by Andy Baraghani
fallside
Yield: 4 servingsCook: 40–50 minutes
Ingredients
You have 1 of 10
produce
- ✓3garlic(finely grated)
- ○1 medium headgreen or savoy cabbage
- ○3 Tbspdill, parsley, or cilantro(chopped)
dairy
- ○full-fat Greek yogurt or sour cream(for serving)
pantry staple
- ○1 1/2 tspground coriander
- ○1 1/2 tspground cumin
- ○1 tspcrushed red pepper flakes
- ○1/4 cupdouble-concentrated tomato paste
- ○1/2 cupextra-virgin olive oil(divided)
- ○Kosher salt
Instructions
- Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
- Cut cabbage in half through core. Cut each half through core into 4 wedges.
- Heat ¼ cup oil in a large cast-iron skillet 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.
- 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 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 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 dill over cabbage. Serve with yogurt alongside.
My notes
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.