Braised Cabbage with Cherry Tomatoes & Turmeric
Serves 4
This isn’t your grandmother’s boiled cabbage. We’re browning it in a hot skillet, then braising it in a vibrant sauce made with Olivia’s Garden cherry tomatoes, turmeric, and mustard seed. The result? Tender cabbage with a golden, slightly charred exterior that soaks up every bit of that spicy, tangy broth. It’s the kind of dish that turns cabbage skeptics into believers.
Ingredients:
- 1 head cabbage
- 1 pint Olivia’s Garden cherry tomatoes
- 1½ cups chicken or vegetable stock
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- ½ tablespoon ground turmeric
- 1 tablespoon mustard seed
- 2 tablespoons jalapeño pepper, finely chopped
- 1 bay leaf
- Olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions:
- Sear the cabbage: Cut the cabbage into quarters, leaving the core intact to hold the structure. Heat olive oil in a large skillet over medium heat. Sear the cabbage quarters on both sides until browned and charred, about 3-4 minutes per side. Set aside.
- Build the sauce: In a separate sauté pan, heat olive oil over medium-low heat. Add the cherry tomatoes with a pinch of salt and roast until they’re charred and ready to burst, about 8-10 minutes. Add the shallot and garlic, cooking for 30 seconds until lightly toasted. Before they burn, add the stock, bay leaf, turmeric, mustard seed, jalapeño, salt, and pepper. Bring to a boil, then reduce heat to medium-low.
- Braise: Nestle the cabbage quarters into the sauce, fitting them snugly together. Braise for 10-12 minutes until tender, rotating the quarters halfway through. Remove the bay leaf and serve the cabbage with the sauce spooned generously over the top.
