Caramelised oven baked cabbage in a velvety tomato sauce with caraway seeds, cumin seeds and smoked paprika flavour, topped with melty feta cheese and served with some sour cream and yoghurt. This recipe cooks the cabbage down until tender enough that it melts in your mouth and then combined with the flavoursome sauce is incredibly delicious.
Caramelised oven baked cabbage in a velvety tomato sauce with caraway seeds, cumin seeds and smoked paprika flavour, topped with melty feta cheese and served with some sour cream and yoghurt. This recipe cooks the cabbage down until tender enough that it melts in your mouth and then combined with the flavoursome sauce is incredibly delicious.
Yields8 Servings Cook Time1 hr
1 small head of green cabbage ⅓ cup olice oil ¾ tsp salt ¾ tsp pepper 1 tsp cumin seeds 1 tsp caraway seeds 1 tsp smoked paprika ½ cup tomato paste 12 cups chicken stock 80 g feta cheeseTo serve 3 tbsp freshly chopped parsley & Dill 1 cup Greek yoghurt 1 cup sour cream juice of 1/2 lemon
11) Preheat the oven to 180C. Slice the cabbage in half through the root and then cut each half into 4 even pieces.
2)Place 1/24 cup oil in a large cast iron skillet over medium heat. Add the cabbage slices and the salt & pepper, cook about 4 minutes on each side until browned then transfer to a plate.
3) Addthe remains oil to the pan along with the caraway seeds, cumin seeds, tomato paste and smoked paprika. Cook low heat and stir for 3-4 minutes.
4) Add the chicken broth and bring to a boil then turn heat down to a simmer. Nestle the cabbage wedges in the skillet then place in the preheated oven for 45 minutes until the cabbage has softened and the sauce has reduces and thickened. Crumble the feta over the cabbage then cook a further 12-15 minutes in the oven. Remove from the oven and leave to cool for 10 minutes or so then squeeze the lemon juice over.
5) Combine the yoghurt and sour cream together and serve with the cabbage along with some freshly cut parsley and dill.
1) Preheat the oven to 180C. Slice the cabbage in half through the root and then cut each half into 4 even pieces.
2)Place 1/24 cup oil in a large cast iron skillet over medium heat. Add the cabbage slices and the salt & pepper, cook about 4 minutes on each side until browned then transfer to a plate.
3) Addthe remains oil to the pan along with the caraway seeds, cumin seeds, tomato paste and smoked paprika. Cook low heat and stir for 3-4 minutes.
4) Add the chicken broth and bring to a boil then turn heat down to a simmer. Nestle the cabbage wedges in the skillet then place in the preheated oven for 45 minutes until the cabbage has softened and the sauce has reduces and thickened. Crumble the feta over the cabbage then cook a further 12-15 minutes in the oven. Remove from the oven and leave to cool for 10 minutes or so then squeeze the lemon juice over.
5) Combine the yoghurt and sour cream together and serve with the cabbage along with some freshly cut parsley and dill.
Ingredients
Directions
1) Preheat the oven to 180C. Slice the cabbage in half through the root and then cut each half into 4 even pieces.
2)Place 1/24 cup oil in a large cast iron skillet over medium heat. Add the cabbage slices and the salt & pepper, cook about 4 minutes on each side until browned then transfer to a plate.
3) Addthe remains oil to the pan along with the caraway seeds, cumin seeds, tomato paste and smoked paprika. Cook low heat and stir for 3-4 minutes.
4) Add the chicken broth and bring to a boil then turn heat down to a simmer. Nestle the cabbage wedges in the skillet then place in the preheated oven for 45 minutes until the cabbage has softened and the sauce has reduces and thickened. Crumble the feta over the cabbage then cook a further 12-15 minutes in the oven. Remove from the oven and leave to cool for 10 minutes or so then squeeze the lemon juice over.
5) Combine the yoghurt and sour cream together and serve with the cabbage along with some freshly cut parsley and dill.