Cabbage is great because it is grown locally, readily available year round, and has a very long shelf life! It has a low carbon footprint and many health benefits. This recipe turns it into something surprisingly delicious that is warming and comforting.
¼ cup tomato paste
3 garlic cloves, minced
1 ½ tsp. coriander
1 ½ tsp. cumin
1 tsp red pepper flakes
1 medium head of green cabbage
½ cup olive oil
Parsley or cilantro
Preheat oven to 350. Cut cabbage into wedges.
Heat a high-sided cast iron pan over medium-high heat and add ¼ cup of olive oil. Add the cabbage to the pan, cut side down, season with salt and sear until lightly charred. If all your cabbage doesn’t fit comfortably into the pan, work in batches. Transfer cabbage to a plate once done.
In the same cast iron pan, add ¼ cup olive oil to pan. Add tomato paste, garlic, coriander, cumin, and red pepper flakes and stir to combine. Cook until the mixture starts to darken and the tomato paste looks like it is starting to split.
Add about 1 ½ cups of water, or enough to come half way up the sides of the pan. Stir to combine and gently set your cabbage wedges back into the skillet.
Transfer to the oven and bake uncovered, for 20 minutes. Turn cabbage wedges over and continue baking for another 20-30 minutes, until everything is caramelized and the liquid has mostly evaporated.
Top with herbs and enjoy!
Inspired by this recipe: https://www.bonappetit.com/recipe/caramelized-cabbage