We think cabbage is such an underrated vegetable! It’s so versatile, available all year round and it’s affordable. We can’t get enough of it braised like this – it’s super charred and caramelised on the outside but tender in the middle.
Ingredients
- 1 small cabbage, we used savoy, cut into 6 or so large wedges
- ¼ cup tomato paste
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup water
- 65g sour cream
- ½ cup coriander, finely chopped
Method
- Preheat the oven to 180 degrees fan bake.
- Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side or until nicely charred (you’ll probably need to do this in two batches).
- Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.
- Remove the cabbage from the pan dish, add a little more olive oil, then the tomato paste and spice mix. Let this cook for a couple of minutes before adding the cabbage back in, making sure the wedges are neatly nestled in.
- Pour over 1 cup of water then pop in the oven (with a lid on or tinfoil on top) for 45 minutes. Removing the lid for the last 20 minutes, so the outside of the cabbage can get crispy and caramelised.
- Once the cabbage has cooked, dollop over the sour cream and sprinkle over the coriander.
Variations
Vegetables
- You can use any cabbage you like – green, red and savoy all work well in this recipe.
