Melting Caramelized Cabbage

Serves 4 – 6

4 T olive oil

2 medium onions, chopped

3 cloves of garlic, minced

2 cm ginger root, minced

1 tsp ground coriander

1 tsp ground cumin

1 tsp fennel seeds

½ tsp chili flakes

4 T best tomato paste

5 ripe fresh tomatoes (preferably plum), diced or 1 tin of diced tomato

1 T sugar or honey

2 T soya sauce

½ cup water

1 tsp salt and white pepper to taste

1 medium cabbage, sliced into 8 wedges with the core intact (it keeps the wedges together)

4 T vegetable oil for frying

To serve,

½ cup Greek yoghurt

A few sprigs of dill, picked

Fry the onion, garlic, and ginger in the olive oil over medium high heat until the onion is translucent, about 8 – 10 minutes. Add the coriander, cumin, fennel, and chilli and fry another 5 minutes, stirring regularly.  Add the tomato paste, fresh or tinned tomatoes, soya sauce, sugar, salt, and pepper. Let the sauce bubble away for another 15 minutes over low heat until it thickens slightly. Pour the tomato sauce into a baking dish (that preferably has a lid) that you will use for the caramelized cabbage.

In a large pan, heat the vegetable oil and fry the cabbage wedges, cut side down, over high heat until they caramelize on the edges, about 3 – 5 minutes on each side.  You will need good tongs to turn them.  If the wedges disintegrate slightly, use your tongs to piece them together into the dish on top of the tomato sauce. When all are done, pour the ½ cup of water around the cabbage wedges and drizzle the dish with splash of olive oil. Season the whole dish with the salt and pepper.

Put the lid on the dish or cover tightly with foil and bake for 30 minutes at 180°C.  After this time, remove the lid or the foil and bake uncovered for a further 10 – 15 minutes.  The cabbage will be incredibly soft and yielding.  Serve, with yoghurt, dill, and a drizzle of your favourite chili sauce if you are so inclined.