Recipe from Bon Appetit
Ingredients
-1 medium-sized head of cabbage
-1/2 cup olive oil
-1/4 cup chopped parsley, cilantro and/or dill
-1/4 cup tomato paste
-4 cloves garlic, finely chopped
-2 tsp. ground coriander
-2 tsp. ground cumin
-1 tsp. crushed red pepper flakes
-Greek yogurt (or sour cream), for serving
-salt & pepper, to taste
Directions
Step 1: Preheat oven to 350 degrees. In a small bowl, combine the tomato paste, garlic, coriander, cumin, and red pepper flakes.
Step 2: Cut the cabbage in half, through the core. Cut each half into 4 wedges so that you have 8 equal portions.
Step 3: Heat a 1/4 cup of olive oil in a large cast iron pan over medium-high heat. Add cabbage to pan cut-side down. Season with salt. Cook, turning occasionally, until cabbage is lightly charred (about 4 minutes on each side). You may need to do this step in batches if all the cabbage does not fit in your pan. Once cabbage is charred, transfer to a plate.
Step 4: Pour remaining 1/4 cup of olive oil into the same pan. Add the tomato paste and spice mixture. Cook over medium heat for 2 minutes, or until tomato paste starts to split and slightly darken. Add water until it comes up halfway on the sides of the pan (approximately 1.5 cups). Add a pinch of salt. Bring water mixture to a simmer. Add all the cabbage back into the pan.
Step 5: Transfer the pan into the oven and bake, uncovered, for 40-50 minutes, or until the liquid is mostly evaporated and the cabbage is tender. Make sure to flip the cabbage half-way through.
Step 6: Sprinkle the cabbage with your choice of chopped herbs. (Parsley, cilantro and/or dill). Serve with a scoop of Greek yogurt and a drizzle of lemon juice. Enjoy!