When a recipe has your favorite word in it, you pay attention! Caramelized is my love language. caramel, caramelized onions, caramelized shallot pasta...do I need to keep going? When I saw this recipe for fall apart caramelized cabbage over at Epicurious, I had to try it! I got some cabbage in my covey rise share and decided that I needed to make this stat. I had everything I needed to make it!
The flavors on this are just amazing! I did what I always do, and read the comments. I took one commenter's guidance and used a cast iron skillet; used chicken broth instead of water and added some onions and harissa paste to deepen the flavor. I was happy I did! Cabbage is so versatile and I love making it different ways. This will be entering my usual rotation for sure.
You could eat a whole mess of this alone for dinner, add some chicken or even have it with roasted chickpeas to keep it vegetarian! Full recipe to follow the montage.
 |
| What a pretty bowl! |
 |
| The cast on a lonely dark night. |
 |
| MMM, this is really going to add some flavor! |
 |
| Get a good browning on that cabbage. |
 |
| Doing this to any recipe makes it taste like it was cooked all day! |
 |
| Time for a ride in the oven |
 |
| Charred and ready to fall apart! |
 |
| Pin it for when you want some fancy cabbage. |
¼ cup tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. cilantro or parsley leaves
Sour cream (for serving)
Coarsely cracked black pepper
- Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
- Cut cabbage in half through core. Cut each half into 4 wedges.
- Heat ¼ cup oil in a large cast-iron skillet over medium-high.
- Add onions and saute for a few minutes until translucent.
- Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt.
- Cook until cut sides are lightly charred, about 4 minutes per side. Flip them, and char the other side. Spoon the onions around as well.
- Transfer cabbage and onions to a plate.
- Pour remaining ¼ cup oil into same skillet.
- Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes.
- Pour in broth to come halfway up sides of pan, season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay).
- Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40–50 minutes.
- To serve, scatter cilantro over cabbage; top with sour cream and pepper.
No comments
Post a Comment