Once You Cook Cabbage Like This, You'll Never Go Back

Ingredients

• 1 medium Green Cabbage (outer leaves removed, cut into 4 wedges through the core)
• 1 teaspoon Kosher Salt (for seasoning cabbage wedges)
• 2 tablespoons Olive Oil (extra‑virgin recommended; 1 tbsp for searing, 1 tbsp for sauce)
• 2 medium Shallots (thinly sliced)
• 4 cloves Garlic (3 for sauce, 1 for tahini drizzle, minced)
• 14 ounces Canned Whole Peeled Tomatoes (half of a 28‑oz can, hand‑crushed)
• 1 tablespoon Maple Syrup (adds sweetness to balance acidity)
• 1 teaspoon Paprika
• 0.5 teaspoon Ground Coriander
• 0.25 teaspoon Ground Cinnamon
• 0.125 teaspoon Freshly Grated Nutmeg (about 1/8 tsp)
• 1 tablespoon Aleppo Pepper (or 0.5 tsp red pepper flakes for more heat)
• 1 tablespoon Cumin Seeds (whole, toasted)
• 1 15‑ounce can Canned Chickpeas (drained and rinsed; optional for extra protein)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.25 cup Tahini (smooth, unsweetened)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Cabbage

   Remove any bruised or wilted outer leaves, then cut the cabbage in half through the core and slice each half into 4 wedges, keeping a piece of the white core attached to each wedge.

   Time: PT5M

2. Sear the Cabbage Wedges

   Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp olive oil, and place the wedges cut‑side down. Season the tops with ½ tsp kosher salt. Cook undisturbed for 5‑7 minutes until the bottoms are nicely browned and slightly charred.

   Time: PT7M

3. Flip and Finish Searing

   Using tongs, gently flip each wedge, season the newly exposed side with a pinch of salt, and cook another 5‑7 minutes until both sides are browned.

   Time: PT7M

4. Set Aside Cabbage

   Transfer the seared wedges to a plate and wipe out any browned bits from the skillet, leaving a thin layer of oil for the sauce.

   Time: PT2M

5. Prepare Aromatics

   Thinly slice 2 medium shallots and finely chop 3 garlic cloves.

   Time: PT3M

6. Toast Cumin Seeds

   Add 1 tbsp olive oil to the skillet over medium heat, then add 1 tbsp whole cumin seeds. Toast, stirring frequently, until the seeds darken a few shades (about 30 seconds).

   Time: PT1M

7. Sauté Shallots and Garlic

   Add the sliced shallots and chopped garlic to the skillet. Stir frequently for 2‑3 minutes until the shallots begin to soften.

   Time: PT3M

8. Add Spices

   Stir in 1 tsp paprika, ½ tsp ground coriander, ¼ tsp ground cinnamon, ⅛ tsp freshly grated nutmeg, and 1 tbsp Aleppo pepper (or ½ tsp red pepper flakes). Cook, stirring constantly, for 30 seconds until fragrant.

   Time: PT1M

9. Combine Tomatoes and Sweetener

   Add the hand‑crushed tomatoes and 1 tbsp maple syrup to the pan. Stir to incorporate.

   Time: PT1M

10. Return Cabbage to the Pan

    Nestle the seared cabbage wedges gently into the tomato‑spice mixture.

    Time: PT1M

11. Add Optional Chickpeas

    If desired, add the drained and rinsed chickpeas now for extra protein.

    Time: PT0M

12. Braise

    Cover the skillet with a lid and let the mixture simmer for 10 minutes, until the cabbage is super‑tender and the sauce thickens slightly.

    Time: PT10M

13. Make Lemon‑Tahini Drizzle

    In a small bowl, whisk together 2 tbsp lemon juice, 1 minced garlic clove, a pinch of ground cumin, 1 tsp maple syrup, salt and pepper to taste, and ¼ cup tahini. Slowly whisk in ice‑cold water, 1 tbsp at a time, until the sauce is creamy and pourable.

    Time: PT5M

14. Finish and Serve

    Transfer the braised cabbage to a serving plate, drizzle generously with the lemon‑tahini sauce, sprinkle with chopped cilantro, and add an extra squeeze of lemon juice if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

22 g

Fat

14 g

Fiber

6 g