This recipe is great, because other than the cabbage, it uses ingredients that should be mostly available in your pantry or fridge. Patrick and I ate this mixed with rice and sour cream, and it was a delicious bowl. Feel free to also throw in some protein, like some ground beef, a fried egg, or some hummus. This recipe is adapted from one of Bon Appetit’s top recipes of 2020.
Here’s what you need:
1/4 cup double concentrated tomato paste
3 garlic cloves, crushed or minced
1.5 teaspoons ground coriander
1.5 teaspoons ground cumin
1 teaspoon crushed red pepper (this will bring the heat, so feel free to decrease, or leave out, if you don’t want it)
1 head of cabbage (green or savoy, about 2 pounds)
1/4 cup olive oil
about 1.5 cups of water
Optional: rice, sour cream/greek yogurt (for serving)
Here’s what you do:
1. Preheat your oven to 350 degrees.
2. In a small bowl or measuring cup, stir together the tomato paste, garlic, coriander, cumin and red pepper flakes.
3. Cut your cabbage in half, through the core. Then, cut each half into four pieces, through the core.
4. Heat half the oil in a cast-iron skillet over medium-high heat. Place the cabbage wedges, cut side down, into the pan, and season with salt. Allow to brown, turning occasionally, about 5-8 minutes. (Work in batches if necessary.)
5. Remove the wedges to a plate. Add the remaining oil to the skillet, add the spiced tomato paste over medium heat, and stir frequently for about 2-3 minutes.
6. Pour enough water into the pan so it comes up halfway (about 1 1/2 cups), season with salt, and bring to a simmer.
7. Once simmering, nestle the cabbage wedges back into the tomato broth.
8. Transfer the pan to the oven and bake for about 40-50 minutes, turning once, until the liquid has mostly evaporated and the cabbage is caramelized around the edges.