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Food and Drink

Deeply flavorful, caramelized cabbage is a dish to please vegetarians and meat lovers alike

  • Author: Kim Sunée
    | Alaska cooking
  • Updated: March 5
  • Published March 5

Tomato-miso roasted cabbage with dill and sour cream (Photo by Kim Sunée)

This easy one-pot dish starts on the stove top and finishes roasting in the oven for a deeply flavorful caramelized cabbage that almost tastes like a deconstructed cabbage roll. It’s delicious as is, or served with a bit of chicken, fish or sausage. For a full vegetarian meal, add some steamed rice, bulgur or couscous. As for the cabbage, look for frilly Savoy cabbage or green cabbage, and why not toss in some carrots or other favorite winter veg? Red or yellow miso work well in this dish but try the North African condiment harissa paste for a bit more heat. Sour cream and fresh dill add a nice finishing touch.

Tomato-miso roasted cabbage with dill and sour cream

1 medium head Savoy or green cabbage (about 2 pounds)

1 tablespoon red miso paste (or harissa)

3 tablespoons tomato paste, preferably double-concentrated

3 large garlic cloves, smashed and minced

1 teaspoon crushed red pepper flakes

1/4 cup extra virgin olive oil, divided

Salt and freshly-ground black pepper, to taste

2 cups vegetable or chicken broth or water

1/2 small yellow onion, thinly sliced

1/2 cup green or black olives (optional)

Sour cream and fresh chopped dill, for serving

1. Preheat oven to 375 degrees. Cut cabbage, through core, into quarters. If cabbage is wide, cut into eighths.

2. Combine miso, tomato paste, garlic and red pepper flakes. Heat 2 tablespoons of olive oil in a wide, oven-proof skillet over medium-high heat. Sear cabbage quarters on all sides, in batches if needed, about 1 to 2 minutes per side. Season lightly with salt and pepper. Remove cabbage to a plate. Add remaining olive oil to skillet and heat over medium heat; add the miso-tomato paste mixture and stir continuously, about 3 minutes or until paste begins to split and darken. Add broth or water to halfway up sides of skillet and place seared cabbage wedges back into pan. Bring liquid to a gentle boil. Cover and let cook over medium-high heat, 15 minutes. Uncover and add sliced onion; scatter olives over, if using. Roast, uncovered, in oven, another 30 to 35 minutes or until cabbage is tender and caramelized and most of the liquid has evaporated. If cabbage isn’t tender yet, add a bit more broth or water a few tablespoonfuls at a time and roast until tender.

3. Serve with sour cream and dill.