Charred Cabbage in Spiced Tomatoes with Tahini
Ingredients: green cabbage, kosher salt, olive oil, shallots, garlic cloves · 45 min cook time · 350kcal · ~₩13,400
Ingredients
1medium green cabbage, 1tsp kosher salt, 2tbsp olive oil, 2medium shallots, 3cloves garlic cloves, 14oz whole peeled tomatoes, 1tsp maple syrup, 1tsp paprika, 0.5tsp ground coriander, 0.25tsp cinnamon, 0.125tsp freshly grated nutmeg, 1tbsp Aleppo pepper, 1tsp whole cumin seeds, 1can chickpeas (drained and rinsed), 2tbsp lemon juice, 1clove garlic clove (for sauce), 0.25tsp ground cumin (for sauce), 1tsp maple syrup (for sauce), 0.25tsp black pepper, 0.25cup tahini, 2tbsp ice water, 0.25cup fresh cilantro (chopped)
Instructions
1. Remove any bruised or wilted outer layers from one medium green cabbage. Slice the cabbage in half, then into four wedges through the core, ensuring each wedge has a piece of the tough white core.
2. Heat a large cast iron skillet over medium-high heat. Add the cabbage wedges and use tongs to coat them evenly in olive oil. Season the tops with half a teaspoon of kosher salt.
3. Cook the cabbage undisturbed for five to seven minutes, or until the bottoms are nicely browned and slightly charred. Gently flip the wedges, season the other side with salt, and cook for another five to seven minutes.
4. Transfer the seared cabbage to a cutting board or plate. Wipe out any food bits from the skillet.
5. While the skillet cools, slice two medium shallots and finely chop three garlic cloves. Crush half of a 28-ounce can of whole peeled tomatoes by hand.
6. Prepare the spices for the tomato sauce: one teaspoon of paprika, half a teaspoon of ground coriander, a quarter teaspoon of cinnamon, an eighth of a teaspoon of freshly grated nutmeg, and one tablespoon of Aleppo pepper (or half a teaspoon of red pepper flakes).
7. Heat one tablespoon of olive oil in the same skillet over medium heat. Add one teaspoon of whole cumin seeds and let them gently sizzle until a few shades darker, tossing frequently to prevent burning.
8. Add the sliced shallots and chopped garlic to the pan. Stir frequently for a couple of minutes until the shallots start to soften.
9. Add the prepared spices to the pan and stir almost constantly until fragrant.
10. Pour in the crushed tomatoes and one teaspoon of maple syrup. Stir to combine.
11. Gently nestle the seared cabbage wedges into the tomato sauce. If desired, add one can of drained and rinsed chickpeas to the pan.
12. Cover the pan with a lid and let it simmer for about 10 minutes, or until the cabbage is super tender and the tomato sauce has thickened slightly.
13. While the cabbage braises, prepare the lemon tahini sauce. In a bowl, squeeze in two tablespoons of lemon juice, grate in one clove of garlic, add a touch of ground cumin, one teaspoon of maple syrup, salt, and pepper.
14. Add a quarter cup of tahini to the bowl. Stream in ice water, one tablespoon at a time, while whisking until the sauce is creamy, luxurious, and pourable.
15. Once the cabbage is cooked, stir in a handful of chopped cilantro (or parsley) and a squeeze of fresh lemon juice to brighten the dish.
16. Drizzle the luscious tahini sauce over the braised cabbage. Serve straight from the pan.
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