Caramelized Cabbage

Ingredients

  • 1 medium head green cabbage (about 1.1-1.2kg)
  • 4 tbsp olive oil, divided
  • 1 medium yellow onion (about 225g), halved and sliced
  • 2 cloves garlic, minced or finely grated
  • ½ tsp fine sea or table salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • 350ml low-sodium chicken or vegetable broth
  • 1 tbsp apple cider vinegar
  • ¼ cup fresh dill fronds
  • 185g plain Greek yogurt (nonfat, low-fat or whole)

    • Directions

    1. Position a rack in the middle of the oven and preheat to 180C.
    2. Cut the cabbage in half through the core, then cut each half into four wedges, making sure that each wedge retains some core to hold it together, so that you have 8 wedges.
    3. In a large, ovenproof, high-sided frying pan over medium-high heat, heat 1 tablespoon plus 1½ teaspoons of the oil until shimmering. Add four wedges of cabbage to the pan and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side. Transfer the cabbage to a plate, and then repeat with another 1 tablespoon plus 1½ teaspoons of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.
    4. Add the remaining 1 tablespoon of the oil to the same pan. Add the onion and cook, stirring, until softened, about 3 minutes, then stir in the garlic and caraway and cook, stirring, until aromatic, 30 seconds more. Return the cabbage to the pan, overlapping the wedges as needed. Season with the salt and pepper, then add the broth and vinegar and bring to a simmer.
    5. Transfer the pan to the oven and bake, uncovered, for 60 to 75 minutes, or until the cabbage is very tender and the liquid has reduced to about half.
    6. Serve garnished with dill fronds and dollops of yoghurt, and seasoned with additional salt, if desired.

    Notes

  • Storage notes: leftover cabbage can be refrigerated for up to 3 days.

    • Category

  • Side Dish

    • Keywords

  • Dill
  • Green Cabbage
  • Greek Yogurt

    • C u i s i n e S c h u l z