Braised Cabbage Tastes Like Stuffed Cabbage Without the Meat

Meltingly tender cabbage wedges braised in wine and tomato sauce transform a humble vegetable into show-stopping comfort food—the Mediterranean way, without fussy stuffing.

Ingredients:

• 1 head green cabbage, cut into 8 wedges
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup dry white or red wine
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable or chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large skillet over medium-high heat. Brown cabbage wedges on both sides (3 minutes each), then set aside.
2. In the same skillet, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste, cook 2 minutes, then deglaze with wine, scraping up browned bits.
4. Add diced tomatoes, broth, and oregano. Return cabbage wedges to the skillet, nestling them in the sauce.
5. Cover and simmer gently for 35–40 minutes, until cabbage is fork-tender and sauce has concentrated.
6. Season with salt, pepper, and red pepper flakes. Garnish with fresh parsley before serving.

Full recipe at Skinnytaste →

Chef's tip: Don't skip browning the cabbage first—those caramelized edges add incredible depth and help it stay intact during the long braise.