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This velvety cabbage in this easy cabbage recipe 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.

EatingWell.com, November 2020

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Recipe Summary

active:
20 mins
total:
1 hr
Servings:
8
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The Best Way to Cook Cabbage

Cooked cabbage may not illicit excitement from many, but we aim to change that with this easy method for "melting" cabbage. Melting cabbage uses a moist heat cooking method (as opposed to a dry heat method, like roasting). The cabbage cooks in liquid which helps it achieve its velvety smooth "melted" texture. The liquid itself is packed with flavor from broth to spices like caraway and cumin and a healthy amount of garlic. Cutting the cabbage into wedges but keeping the root intact keeps the pieces whole but exposes the folds in the leaves that soak up the flavors of the sauce resulting in a cooked cabbage recipe that's anything but boring.

Can I Swap Green Cabbage for Purple Cabbage?

Yes! Purple cabbage and green cabbage can be used interchangeably in this recipe. Savoy cabbage and Napa cabbage have more tender leaves than green or purple cabbage which won't stand up to this cooking method as well. They are better suited for sauteing, roasting or eating fresh. Want more cabbage inspiration? Check out these 31 recipes that start with a head of cabbage.

Additional reporting by Hilary Meyer

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • 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

1 wedge
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.
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