This velvety cabbage side dish melts in your mouth and picks up the flavors of caraway, cumin and garlic as it simmers in broth in the oven. Serve it alongside roasted pork or chicken.

Carolyn Casner
EatingWell.com, November 2020

Gallery

Recipe Summary test

active:
20 mins
total:
1 hr
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

    Advertisement
  • Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.

  • Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.

Nutrition Facts

114 calories; fat 8g; sodium 262mg; carbohydrates 11g; dietary fiber 4g; protein 3g; sugars 5g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 209IU.
Advertisement