Spiced Tomato Braised Cabbage

We think cabbage is such an underrated vegetable! It’s so versatile, available all year round and it’s affordable. We can’t get enough of it braised like this – it’s super charred and caramelised on the outside but tender in the middle.

  • 1 small cabbage, we used savoy, cut into 6 or so large wedges
  • ¼ cup tomato paste
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cup water
  • 65g sour cream
  • ½ cup coriander, finely chopped
  1. Preheat the oven to 180 degrees fan bake.

  2. Heat a large pan or sauté dish over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side or until nicely charred (you’ll probably need to do this in two batches).‍

  3. Add the tomato paste, garlic, smoked paprika, cumin, coriander, salt and pepper into a small bowl and mix until combined.

  4. Remove the cabbage from the pan dish, add a little more olive oil, then the tomato paste and spice mix. Let this cook for a couple of minutes before adding the cabbage back in, making sure the wedges are neatly nestled in.

  5. Pour over 1 cup of water then pop in the oven (with a lid on or tinfoil on top) for 45 minutes. Removing the lid for the last 20 minutes, so the outside of the cabbage can get crispy and caramelised.

  6. Once the cabbage has cooked, dollop over the sour cream and sprinkle over the coriander.


  • You can use any cabbage you like – green, red and savoy all work well in this recipe.

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