Caramelized Cabbage Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
238 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Caramelized Cabbage Recipe
Description
The recipe begins by preparing a mixture of tomato paste, garlic, and a blend of spices including coriander, cumin, onion powder, smoked paprika, red pepper flakes, and brown sugar. Green cabbage is cut into wedges then seared cut-side down in olive oil until lightly charred, creating a smoky base note and partial caramelization.
The charred wedges are set aside while the spice mixture cooks in remaining olive oil until it darkens slightly and begins to split. Then water is added to create a simmering liquid in which the cabbage wedges are returned to the pan and baked uncovered in the oven. The baking softens the cabbage to a tender texture while infusing it with the aromatic sauce and spices.
This dish is served garnished with fresh dill or parsley, Greek yogurt or sour cream, and lemon wedges, which add a fresh, cooling contrast to the rich, spiced cabbage. The combination makes an interesting vegetable side with layered textures and bright, smoky flavors.
Ingredients
- 1/4 cup tomato paste
- 4 garlic minced, cloves
- 1 1/2 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes crushed
- 2 tablespoons brown sugar
- 1 green cabbage cut into wedges 4 or 6 wedges, medium head
- 1/2 cup olive oil divided
- kosher salt to taste
For Serving:
- 3 tablespoons dill or parsley, chopped
- 1/2 cup Greek yogurt or sour cream
- lemon wedges
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, stir together tomato paste, garlic, coriander, cumin, onion powder, smoked paprika, brown sugar and red pepper flakes.
- Cut cabbage in half through the core and after that, cut each half through the core into 4 wedges.
- Heat a large cast-iron skillet over medium-high and add 1/4 cup of olive oil.
- Once the oil is hot, add the cabbage wedges to the pan cut side down and season with salt. Cook until lightly charred, about 4 minutes per side. Set aside.
- Pour remaining ¼ cup of oil into the skillet and add the tomato paste mixture, cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes.
- Add water to come halfway up sides of the pan, and season the mixture with salt to taste, bring to a simmer.
- Add cabbage wedges back into the skillet and bake in the preheated oven, uncovered and turning wedges halfway through baking. The cabbage should be very tender, and the liquid mostly evaporated, about 40–50 minutes.
- Garnish with dill or parsley, and serve with yogurt and lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 413mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 59mg | 66% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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