Makes 4 servings
INGREDIENTS
1/4 cup tomato paste
4 garlic cloves, grated or finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 head of green or savoy cabbage (about 2 lbs total)
1/2 cup olive oil
Salt, to taste
DIRECTIONS
- Preheat oven to 350° Fahrenheit and arrange a rack in the middle of the oven.
- Mix tomato paste with garlic and spices in a small bowl.
- Cut the cabbage in half through the core. Cut each half into 4 wedges, through the core.
- Heat 1/4 cup oil in a large cast-iron skillet or other oven-safe pan. In batches, add cabbage topan cut side down and season with salt. Cook until lightly charred, turning occasionally, about4 minutes per side. Transfer cooked cabbage to a plate.
- Heat remaining 1/4 cup oil in the same pan. Add tomato paste mixture and cook over mediumheat, stirring constantly, for 2-3 minutes.
- Pour in a cup of water to come halfway up the side of the pan, salt to taste, and bring to asimmer.
- Nestle cabbage wedges back into skillet (a bit of overlap is okay). If you can’t fit them all, savethe remainder for later.
- Transfer pan to oven and bake until very tender and liquid is almost evaporated and cabbage iscaramelized around the edges, about 40-50 minutes.
- Remove from oven and, if you’d like, scatter fresh herbs (like dill or parsley) over cabbage.
NOTES
Cabbage is served well with yoghurt, croutons, bread, or crushed nuts.
