🥬 Braised Cabbage

Original recipe

Ingredients

• 1 small head green or savoy cabbage (~2 lb), cut into 6-8 wedges through core
• 1/4 cup olive oil, divided
• kosher salt
• 1 medium onion, thinly sliced
• 5-6 garlic cloves, thinly sliced
• 1 1/2 tsp cumin seeds
• 1 tsp coriander seeds, lightly crushed
• 1/2 tsp crushed red pepper flakes
• 1 can (14.5 oz) whole peeled tomatoes
• 1 cup chicken or vegetable broth
• 1 tsp sugar
• plain yogurt, fresh dill or cilantro, and lemon wedges for serving

Directions

1. Heat 2 tbsp oil in a large skillet over medium-high. Season cabbage wedges with salt and cook, turning occasionally, until deeply charred on cut sides, 10-15 minutes. Transfer to a plate.
2. Reduce heat to medium, add remaining 2 tbsp oil, onion, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add cumin, coriander, and red pepper flakes; cook until fragrant, about 1 minute.
4. Crush tomatoes by hand into the pan, add their juices, the broth, and sugar. Season with salt and bring to a simmer.
5. Nestle cabbage into the sauce, cover, and cook over medium-low until very tender, 20-25 minutes.
6. Uncover, increase heat to medium-high, and cook until sauce thickens a bit, about 5 minutes.
7. Serve with a dollop of yogurt, fresh herbs, and lemon wedges.