Braised Cabbage with Tomato and Wine Sauce

Tender cabbage wedges melting into a savory tomato and wine sauce—this is comfort food that feels elegant enough for a weekend gathering, yet simple enough that you'll actually want to make it.

Ingredients:

• 1 head green cabbage, cut into 4 wedges
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• ½ cup dry red wine
• 1 cup vegetable or chicken stock
• 2 bay leaves
• 1 teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for serving

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 pan, sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
3. Pour in tomatoes, wine, and stock. Stir in cumin, paprika, bay leaves, salt, and pepper.
4. Return cabbage to the pan, nestling wedges into the sauce. Cover and simmer 25–30 minutes until cabbage is tender.
5. Uncover, taste, and adjust seasoning. Simmer 5 minutes more if you'd like a thicker sauce.
6. Garnish with fresh parsley and serve warm.

Full recipe at Skinnytaste →

Chef's tip: Don't skip browning the cabbage first—those caramelized edges add incredible depth and keep the wedges from falling apart during the braise.