Ingredients

The following ingredients have 6 Servings
  • 1/4 cup tomato paste
  • 4 garlic cloves (minced)
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons brown sugar
  • 1 medium head of green cabbage (cut into wedges 4 or 6 wedges)
  • 1/2 cup olive oil (divided)
  • Kosher salt (to taste)
  • 3 tablespoons chopped dill (or parsley)
  • 1/2 cup Greek yogurt (or sour cream)
  • Lemon wedges

Instruction

  • Preheat oven to 350 degrees F.
  • In a small bowl, stir together tomato paste, garlic, coriander, cumin, onion powder, smoked paprika, brown sugar and red pepper flakes.
  • Cut cabbage in half through the core and after that, cut each half through the core into 4 wedges.
  • Heat a large cast-iron skillet over medium-high and add 1/4 cup of olive oil.
  • Once the oil is hot, add the cabbage wedges to the pan cut side down and season with salt. Cook until lightly charred, about 4 minutes per side. Set aside.
  • Pour remaining ¼ cup of oil into the skillet and add the tomato paste mixture, cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes.
  • Add water to come halfway up sides of the pan, and season the mixture with salt to taste, bring to a simmer.
  • Add cabbage wedges back into the skillet and bake in the preheated oven, uncovered and turning wedges halfway through baking. The cabbage should be very tender, and the liquid mostly evaporated, about 40–50 minutes.
  • Garnish with dill or parsley, and serve with yogurt and lemon wedges.