Caramelized Cabbage

Fall apart caramelized cabbage. A delicious way to make smokey, oven roasted cabbage.
Serve as a main dish with bread or as a side dish.

(Easy to make half a recipe in a 7″ cast iron skillet.)

*Recipe has been adapted from Bon Appetit Fall Apart Caramelized Cabbage recipe.
Added chicken stock, smoked paprika, onions (removed salt) and adusted baking instructions.

Ingredients:

• ¼ cup tomato paste
• 3 garlic cloves, finely grated
• 1½ tsp. ground coriander
• 1½ tsp. ground cumin
• 1½ tsp smoked paprika
• 1 tsp. crushed red pepper flakes (or 1/8 tsp of cayenne pepper)
• ¼ to ½ cup of fine chopped onion or use a shallot
• 1 medium head of green or savoy cabbage (about 2 lb. total)
• 1 ½ cups of either low sodium chicken broth, vegetable broth or water (may need extra)
• ½ cup extra-virgin olive oil, divided
• 3 Tbsp. chopped dill, parsley, or cilantro
• Full-fat Greek yogurt or sour cream (for serving)

Directions:

1. Preheat oven to 350°.
2. Mix tomato paste, garlic, coriander, cumin, smoked paprika, and red pepper flakes (or cayenne pepper) in a small bowl.
3. Cut cabbage in half through core. Cut each half through core into 4 wedges.
4. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Sautee onion until translucent.
   Remove the onion from pan and add to the tomato paste mixture.
5. Working in batches if needed, add cabbage to pan cut side down. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
6. 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 broth (or water) to come halfway up sides of pan (about 1½ cups), 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, cover with foil, and bake until very tender, liquid is mostly evaporated, and cabbage is caramelized (remove foil about 15 minutes at end of cooking time) around the edges, 40–50 minutes.
7. Scatter dill over cabbage.
8. Serve with yogurt or sour cream alongside.

Approx. 78.63 per serving without sour cream or yogurt.