Fall-Apart Roasted Cabbage

Serves: 4

Ingredients

• ¼ cup double-concentrated tomato paste (note: you can use regular tomato paste, too)
• 3 garlic cloves, finely grated
• 1½ teaspoon ground coriander
• 1½ teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 medium head of green or savoy cabbage (about 2 pounds total)
• 3 tablespoons chopped dill, parsley or cilantro
• 1-1½ cups water
• ½ cup extra-virgin olive oil, divided
• Kosher salt
• Full-fat Greek yogurt or sour cream (optional, for serving)

Instructions

1. Preheat oven to 350 degrees F. In a small bowl, mix tomato paste, garlic, coriander, cumin and red pepper flakes. (Note: if you don’t have double-concentrated paste, use regular, but make sure to cook the above mixture for 3-5 minutes before you add it to the dish.)
2. Cut cabbage in half through core, and then quarter each half into four wedges. Heat half the oil in a large cast-iron skillet over medium heat.
3. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
4. Add remaining oil to skillet, then put spiced tomato paste into pan on medium heat and cook, stirring frequently, until tomato paste begins to split and slightly darken, about 3 minutes.
5. Pour water into pan and season with salt; bring to a simmer. The water should come about halfway up the pan.
6. Nestle cabbage wedges into skillet; a bit of overlap is OK. Bake uncovered, turning wedges halfway through, until very tender and liquid is mostly evaporated, about 40-50 minutes. The cabbage is done when browned/caramelized around the edges.
7. Scatter fresh herbs over cabbage. Serve with yogurt if using.

Nutrition Facts per Serving:

Source: Avera McKennan Hospital & University Health Center Food Service experts adapted this recipe from one suggested in Bon Appetit magazine.