Fall-Apart Caramelized Cabbage
Cabbage can be used for more than coleslaw! There's a lot of sweetness in those leaves. Here's another vegan or vegetarian dish, adapted from Bon Appetit, that uses cabbage in an interesting way. Like shakshouka, you serve it as a side dish or top the tangy tomato sauce with eggs or cheese to add protein to the dish. Sop up the sauce with bread, rice, couscous or other grain.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1/4 cup tomato paste
3 garlic cloves, finely grated or chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoons crushed red pepper flakes (optional)
1 medium head of green or savoy cabbage (about 2 lb. total)
1/2 cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt, sour cream or eggs to poach on top
Method
Preheat the oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes (if using) in a small bowl.
Cut the cabbage in half through core. Cut each half through core into 4 wedges.
Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add the cabbage to the pan, cut side down, and season with salt. Cook, turning occasionally, until lightly charred, about 4-8 minutes per side. Transfer the cabbage to a plate.
Pour the remaining 1/4 cup oil into the skillet. Add the spiced tomato paste to the skillet and cook over medium heat, stirring frequently, until the tomato paste begins to split and slightly darken, 2–5 minutes. Pour in enough water to come halfway up sides of the pan (about 1 1/2 cups), season with salt, and bring to a simmer.
Nestle the cabbage wedges back into the skillet (they should have shrunk while browning; a bit of overlap is okay).
Transfer the skillet to the 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. If you're adding eggs, about 10 minutes before the dish is done, crack them on top of the cabbage or tomato sauce and replace the skillet into the oven.
Scatter with cheese or parsley (if using) over the surface. Serve with yogurt alongside, if desired.
Cabbage can be used for more than coleslaw! There's a lot of sweetness in those leaves. Here's another vegan or vegetarian dish, adapted from Bon Appetit, that uses cabbage in an interesting way. Like shakshouka, you serve it as a side dish or top the tangy tomato sauce with eggs or cheese to add protein to the dish. Sop up the sauce with bread, rice, couscous or other grain.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients
1/4 cup tomato paste
3 garlic cloves, finely grated or chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoons crushed red pepper flakes (optional)
1 medium head of green or savoy cabbage (about 2 lb. total)
1/2 cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt, sour cream or eggs to poach on top
Method
Preheat the oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes (if using) in a small bowl.
Cut the cabbage in half through core. Cut each half through core into 4 wedges.
Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add the cabbage to the pan, cut side down, and season with salt. Cook, turning occasionally, until lightly charred, about 4-8 minutes per side. Transfer the cabbage to a plate.
Pour the remaining 1/4 cup oil into the skillet. Add the spiced tomato paste to the skillet and cook over medium heat, stirring frequently, until the tomato paste begins to split and slightly darken, 2–5 minutes. Pour in enough water to come halfway up sides of the pan (about 1 1/2 cups), season with salt, and bring to a simmer.
Nestle the cabbage wedges back into the skillet (they should have shrunk while browning; a bit of overlap is okay).
Transfer the skillet to the 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. If you're adding eggs, about 10 minutes before the dish is done, crack them on top of the cabbage or tomato sauce and replace the skillet into the oven.
Scatter with cheese or parsley (if using) over the surface. Serve with yogurt alongside, if desired.