Fall Apart Caramelized Cabbage Recipes

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FALL-APART CARAMELIZED CABBAGE



Fall-Apart Caramelized Cabbage image

Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Dinner     Vegetable     Cabbage     Tomato     Coriander     Cumin     Yogurt     Vegetarian     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Healthy     Cast Iron     Braise     Winter

Yield 4 servings

Number Of Ingredients 11

¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of savoy or green cabbage (about 2 lb.)
½ cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. cilantro or parsley leaves
Plain whole-milk Greek yogurt or sour cream (for serving)
Coarsely cracked black pepper

Steps:

  • Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
  • Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
  • Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until 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.

CARAMELIZED CABBAGE



Caramelized Cabbage image

This is a really simple recipe I came up with last night during a cabbage crisis! Absolutely delicious, even my husband who thinks he hates cabbage enjoyed this!

Provided by GrumpyIrishLady

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 savoy cabbage, cored and sliced
8 ounces bacon lardons
1 large onion, sliced
1/4 cup butter

Steps:

  • Heat lidded skillet over a medium heat and add butter.
  • Saute the onion and bacon in the butter until bacon begins to render fat and onion is just translucent.
  • Add sliced cabbage.
  • Place lid on skillet to allow cabbage to soften.
  • Cook 4-5 minutes, stirring occasionally.
  • Turn heat up to high and stir fry for a few minutes.
  • The cabbage should begin to colour and caramelize with the onions.
  • Season with salt and pepper.
  • Serve immediately.
  • Can be mashed into plain mashed potatoes for a unique champ or "bubble and squeak" if re-fried.

Nutrition Facts : Calories 58.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2

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  • Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
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