Pan-fried caramelized cabbage with yogurt and dill is a surprisingly dazzling dish


Dear cabbage,

I apologize for not realizing your full potential all these years. You’ve been a loyal staple, staying firm in coleslaw salads, adding a splash of color to salads, and loosely wrapping meat and rice for my family’s stuffed cabbage for generations. I also know of your many benefits as a health protective cruciferous vegetable.

But I’ve never really seen you until now. I’ve always taken you for basic, even second-class, but now I understand how glorious you can be. I finally found that when cut into quarters, browned in a skillet, then braised in the oven until melting and caramelized, you become truly, irresistibly luxurious.

I can imagine endless variations of braising liquids and seasonings that would work well with this technique, but this combination of sautéed onions and garlic coaxes your earthy sweetness while the caraway seeds and apple cider vinegar leverage it. disrupt with just the right notes.

Topped with spoonfuls of creamy yogurt and fresh dill leaves, you’re splendid like that, served right out of the pan, drizzled with thickened cooking juices. Served as a vegetarian starter with a piece of bread or alongside roast chicken, you are, finally, the dish that gets the honors.

Sweetie, now that I have seen what you are capable of, I promise you that I will never look at you with anything but wonder again.




Caramelized Cabbage With Caraway, Dill And Yogurt

Activity time: 35 min | Total time: 1 hour 35 minutes

Makes: 6 servings

This dish shows how glorious cabbage can be. Cut into quarters, golden and braised in the oven in a pan with onions, garlic and caraway seeds, the vegetable becomes tender and caramelized. Topped with spoonfuls of creamy yogurt and fresh dill leaves, it makes a wonderful presentation served in the pan at the table, with a piece of bread as a vegetarian starter or with roast chicken.

Storage Notes: Leftover cabbage can be refrigerated for up to 3 days.


  • 1 medium-headed collard greens (about 2 1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 medium yellow onion (about 8 ounces), halved and sliced
  • 2 garlic cloves, chopped or finely grated
  • 1 teaspoon of caraway seeds
  • 1/2 teaspoon fine sea or table salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups low sodium chicken or vegetable broth
  • 1 tablespoon of apple cider vinegar
  • 1/4 cup fresh dill leaves
  • 3/4 cup plain Greek yogurt (fat free, low fat or whole)


  1. Place a rack in the middle of the oven and preheat to 350 degrees.
  2. Cut the cabbage in half through the pit, then cut each half into four wedges, making sure each wedge keeps a pit to hold it together, so you have 8 wedges.
  3. In a large, high-sided ovenproof skillet over medium-high heat, heat 1 tbsp plus 1 1/2 teaspoons of the oil until it sparkles. Add four cabbage wedges to the pan and sear until the cabbage is golden brown and slightly softened, 3 to 4 minutes per side. Transfer the cabbage to a plate, then repeat with another 1 tbsp plus 1 1/2 teaspoons of oil and the remaining cabbage, transferring the cabbage to the plate when browned.
  4. Add 1 tablespoon of remaining oil to the same pan. Add the onion and cook, stirring, until softened, about 3 minutes, then stir in the garlic and caraway and cook, stirring, until aromatic, 30 seconds. more. Return cabbage to pan, layering wedges as needed. Season with salt and pepper, then add the broth and vinegar and bring to a boil.
  5. Transfer the pan to the oven and cook, uncovered, for 60 to 75 minutes, or until the cabbage is very tender and the liquid has reduced by about half.
  6. Serve garnished with dill leaves and spoonfuls of yogurt and season with additional salt, if desired.

Nutritional information per serving (1 cabbage wedge and 1 1/2 tablespoon yogurt), based on 8 | Calories: 132; Total fat: 7 g; Saturated fat: 1 g; Cholesterol: 1 mg; sodium: 199 mg; Carbohydrates: 14 g; Dietary fiber: 4 g; Sugar: 7 g; Protein: 6 g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and licensed nutritionist Ellie Krieger.

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