Caramelized Braised Cabbage

Instructions

1. Preheat oven to 350°. Mix 3 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 1½ tsp. ground coriander, 1½ tsp. ground cumin, and 1 tsp. crushed red pepper flakes in a small bowl. Set spiced tomato paste aside.
2. Cut 1 medium head of green or savoy cabbage (about 2 lb. total) in half through core. Cut each half through core into 4 wedges.
3. Heat ¼ cup extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage, cut side down, in pan and season with kosher salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
4. Reduce heat to medium and pour remaining ¼ cup extra-virgin olive oil into pan. Add reserved spiced tomato paste and cook, stirring often, until paste begins to split and darkens slightly, 2–3 minutes. Pour in water to come halfway up sides of skillet (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). Bake, uncovered, turning wedges halfway through, until cabbage is very tender and caramelized around edges and liquid is mostly evaporated, 40–50 minutes.
5. Scatter 3 Tbsp. chopped dill, parsley, or cilantro over cabbage. Serve with whole-milk plain Greek yogurt or sour cream alongside. Editor’s note: This recipe was first printed in 2020 as “Fall Apart Caramelized Cabbage;” it has been updated for style. Head this way for more of our best cabbage recipes →