Fall-Apart Braised Cabbage

"This braised cabbage recipe is one of the easiest, most delicious ways to cook a humble ball of greens until it's falling-apart tender. Cut into wedges, the cabbage chars before getting bathed in a broth made from spiced tomato paste. The result is a comforting, flavor-packed dish that works equally well as a vegetarian main or as a bold side, especially when finished with yogurt, served over grains, or paired with roasted meats."

"What's the difference between braised cabbage and caramelized cabbage?Braised cabbage uses moisture to soften the leaves and core, while caramelized cabbage is cooked in a dry pan with a little oil or butter to promote browning. This recipe calls for caramelizing the cabbage first, which adds depth to the braising liquid made from tomato paste and water. What kind of cabbage is best for braising?Green cabbage is ideal because it holds its shape and cooks evenly."

"How do you keep braised cabbage from getting mushy?Cooking the cabbage in large wedges (which means keeping the leaves attached at the base) makes for beautifully cooked, tender-to-the-core veg. If you want the cabbage less cooked, consider caramelizing it without braising. Can braised cabbage be made ahead?Yes! Braised cabbage actually improves after resting. Make it up to 3 days ahead, refrigerate, and gently reheat, covered, in the oven. If the sauce has dried up, add a few splashes of water to loosen it."

Braised cabbage is prepared by cutting the head into wedges, charring the outer leaves, and simmering them in a broth built from spiced tomato paste and water. Caramelizing the cabbage first adds depth to the braising liquid and enhances flavor. Green cabbage holds its shape best; Savoy gives a softer texture. Cooking wedges with the base intact prevents mushiness and yields tender-to-the-core vegetables. The dish pairs well with yogurt, grains, or roasted meats and works as a vegetarian main or a bold side. It improves after resting and can be made up to three days ahead and reheated gently.

Read at Bon Appetit