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.

Tips & FAQs for the best braised cabbage

• 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. Savoy cabbage also works for a softer, more delicate texture.
• 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.