Used the oven to roast some Chicken legs and cook this simple but very good cabbage dish underneath on the next shelf. Looks a bit odd but tastes delicious !
- ¼ cup concentrated tomato paste
- 4 garlic cloves, peeled and crushed
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 tsp. Cayenne pepper or a few shakes of your favourite hot sauce
- 1 medium head of savoy or firm green cabbage (about 2 lb.)
- ¾ cup extra-virgin olive oil, divided
- Sea salt
- 3 Tbsp. Chopped coriander or parsley leaves
- Plain whole-milk Greek yogurt or sour cream (for serving)
- Coarsely cracked black pepper
- Preheat oven to 180°C. Mix tomato paste, garlic, coriander, cumin, and cayenne pepper (or hot sauce in a small bowl.
- Cut cabbage in half through core. Take out a little of the core if very large but try to leave enough in to hold the leaves together. Cut each half into 4 wedges. Heat ¼ cup oil in a large frying pan over a medium-high heat. Fry half the cabbage wedges arranging cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer this cabbage to a plate. Repeat with the rest of the wedges. Moving the rest of the cabbage to the same plate
- Pour the remaining ¼ cup oil into same frying pan. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until it darkens slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt (not too much remember you salted the cabbage) and bring to a simmer. In a Dutch oven or roasting pan nestle the cabbage wedges in (they should have shrunk while browning; a bit of overlap is okay) and pour over the sauce. Transfer dutch oven / roasting pan uncovered to the oven and bake the cabbage, turning halfway through, until the 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 yogurt and pepper.
Adapted from a recipe at