Braised Cabbage Tastes Like Stuffed Cabbage Without the Meat

Tender cabbage wedges melt into a savory tomato and wine sauce, delivering all the comfort of stuffed cabbage in one skillet and a fraction of the time—this is Mediterranean home cooking at its best.

Ingredients:

• 1 head cabbage, cut into thick wedges
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ½ cup red wine or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• Salt, pepper, and fresh parsley to taste

Method:

1. Heat olive oil in a large skillet over medium-high heat. Brown the cabbage wedges on both sides, about 3 minutes per side, then set aside.
2. In the same skillet, sauté diced onion until softened, about 4 minutes. Add garlic and tomato paste, stirring constantly for 1 minute.
3. Pour in crushed tomatoes and wine, scraping up any browned bits. Add paprika, salt, and pepper.
4. Return cabbage to the skillet, nestling it into the sauce. Cover and simmer for 20–25 minutes until the cabbage is meltingly tender.
5. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Full recipe at Skinnytaste →

Chef's tip: Don't skip browning the cabbage first—those caramelized edges add incredible depth to the final dish and make it feel far more restaurant-quality than the simple ingredient list suggests.