- 1 medium red or green cabbage (about 2 lb.)
- ¼ cup extra-virgin olive oil, divided
- 1 yellow onion, sliced
- ½ tsp. sea salt (or more to taste)
- 4 garlic cloves, minced
- 2 tbs. tomato paste
- 1½ tsp. smoked paprika
- 1 tsp. cumin
- ½ tsp. red-pepper flakes (or more to taste)
- 1 ½ cups chicken or vegetable broth
Preheat oven to 375 degrees F.
Cut the cabbage in half through the core and slice each half into four wedges, doing your best to keep the core intact.
Place a large, oven-safe skillet over medium-high heat and add 2 tablespoons of the olive oil. When the oil is shimmering, add the cabbage wedges, cut side down. Cook about four minutes per side, until browned. Transfer to a plate and wipe out the skillet.
Pour the remaining 2 tablespoons of the oil into the skillet and turn the heat to medium. Add the onion and salt, and cook until the onion is just beginning to brown, about eight minutes. Add the garlic and cook until fragrant, another two minutes. Add the tomato paste, paprika, cumin, and red-pepper flakes. Cook until the tomato paste has darkened, about two minutes.
Add the broth, stir to combine, and taste for seasoning. Keep in mind that the flavors will concentrate as the sauce reduces during braising. Add more salt or pepper flakes to taste.
Place the cabbage back in the skillet and bring the sauce to a boil, then cover the skillet and transfer it to the oven. Cook for 60 to 75 minutes, flipping the cabbage once halfway through, until it’s extremely tender.
Finish with fresh lemon juice, a dollop of Greek yogurt, or minced fresh dill, if desired, and serve.