Braised Cabbage Tastes Like Stuffed Cabbage Without the Meat

Tender cabbage wedges sink into a savory tomato and wine sauce, delivering all the comfort of stuffed cabbage in a fraction of the time—perfect for a weeknight when you want something nourishing and deeply flavored without the fuss.

Ingredients:

• 1 head green cabbage, cut into 8 wedges
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• ½ cup red wine or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• Salt, pepper, and a pinch of sugar to taste

Method:

1. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the cabbage wedges on both sides (about 3 minutes per side), then set aside.
2. In the same skillet, sauté onion until soft, about 4 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Add diced tomatoes, wine, cumin, salt, and pepper. Return cabbage to the pan, nestling wedges into the sauce.
4. Reduce heat to medium-low, cover, and simmer for 20–25 minutes until cabbage is meltingly tender.
5. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.

Full recipe at Skinnytaste →

Chef's tip: Don't skip browning the cabbage wedges first—that caramelization adds an irresistible depth that makes this dish sing.