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–+ servings

Creamy Caramelized Cabbage Recipe

Tender caramelized cabbage simmers in spiced tomato paste for a melt-in-your-mouth, savory side dish.
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Servings: 4
Course: Dinner, Main Course, Side Dish
Cuisine: Indian, Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1/4 cup double-concentrated tomato paste
  • 3 garlic cloves finely grated
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 tsp crushed red pepper flakes
  • 1 medium head green or savoy cabbage about 2 lb. total
  • 1/2 cup extra-virgin olive oil divided
  • Kosher salt
  • 3 tablespoons chopped dill, parsley, or cilantro
  • Full-fat Greek yogurt or sour cream for serving

Method
 

  1. Preheat the oven to 350°F. Combine the tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
  2. Cut the cabbage in half through the core. Then cut each half through the core into four wedges.
  3. Heat a quarter cup of oil in a large cast-iron skillet over medium-high heat. Add the cabbage to the pan cut side down, working in batches if necessary, and season with salt. Cook, turning occasionally, until lightly charred, about four minutes per side. Transfer the cabbage to a plate.
  4. Pour the remaining ¼ cup of oil into the skillet. Add the spiced tomato paste and cook over medium heat, stirring often, until the paste begins to separate and darken slightly, about 2–3 minutes. Add enough water to reach halfway up the sides of the pan (approximately 1½ cups), season with salt, and bring to a simmer. Nestle the cabbage wedges back into the skillet (they will have shrunk; some overlap is fine). Transfer the skillet to the oven and bake, uncovered, turning the wedges once halfway through, until the cabbage is very tender, the liquid is mostly gone, and the edges are caramelized, 40–50 minutes.
  5. Sprinkle dill over the cabbage and serve with yogurt on the side.

Notes

Ingredient Swap: I love using savoy cabbage for its tender, crinkly leaves, but standard green cabbage holds its shape a bit better and gives a fantastic, hearty result.
Storage Tip: This keeps beautifully.
I store any leftovers in an airtight container in the fridge for up to four days, and I find the flavors meld and deepen.
Make-
Ahead Advice: You can char the cabbage wedges and make the spiced tomato paste base a few hours ahead.
Just let them cool separately, then combine and bake when you're ready.
Common Mistake: Don't rush the initial char.
Getting a good sear on those cut sides is what builds the deep, savory foundation for the entire dish.
Serving Suggestion: A generous dollop of cool, full-fat Greek yogurt is non-negotiable for me.
It cuts the richness and makes each bite perfect.
Equipment Note: If you don't have a cast-iron skillet, use any large, heavy, ovenproof pan.
The key is even, steady heat for that caramelization.