Fall-apart caramelized cabbage from Bon Appétit Magazine, September 2020 (page 79)

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Notes about this recipe

  • foodgloriousfood on April 05, 2021

    I love, love, love this recipe and have made it multiple times and am always amazed at how much flavor can be had from cabbage and so few other ingredients. Don’t fill the pan half way up with water as the pan needs to be large enough to fit all that cabbage and the sauce will then be too diluted. I use a 13” double handled Staub for this recipe and regular green cabbage. I cook it until the cabbage is caramelized and the sauce is unctuous. This dish could surely win over cabbage naysayers!

  • grindabod on April 04, 2021

    A lot of flavour for not that much effort. Made this on the barbecue (kamado type) as a side to tender goat leg. Would definitely recommend this as a side to any grilling situation.

  • dedosmagicos on December 13, 2020

    Made with Savoy cabbage and we weren’t fans - might be better with texture of green cabbage instead

  • hbakke on November 11, 2020

    We enjoyed this. I did have an issue with the recipe as written. It specified using a large cast iron skillet (I used a 12") and then says to fill up halfway with water, approximately 1.5 cups. To fill up my skillet halfway required about 4-5 cups of water, so the tomato paste mixture became considerably more diluted. I would make this again, but use much less water and just keep an eye on it in the oven.

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