One Pan Caramelized Cabbage

I have told you many times that I come from a family of talented cooks, and I learned firsthand from my mom and grandmother that even the blandest veggies can be transformed into something stellar. This one-pan caramelized cabbage is proof that even cabbage can impress you and surprise you. Lightly charred, with umami flavor, cooked in a bold and rich, perfectly seasoned tomato sauce, this becomes a restaurant-worthy dish that takes only 15 minutes to prep!

I am slightly obsessed with cabbage, as you can see, I even have a cabbage recipes section. I have cooked it in every possible way, celebrating its versatility and adaptability. This dish is amazing on its own as a vegetarian main meal, but it also complements many entrees. I like to serve it alongside Bacon-Wrapped Pork Tenderloin, Cheeseburger Meatloaf, or Beer Pot Roast.

I use simple, frugal ingredients to make this caramelized cabbage dish that’s jam-packed with flavor. It starts with seasoned, caramelized green cabbage to bring out its natural sweetness. After that, I let it slowly cook in a tomato sauce mixture seasoned with spices and brown sugar to cut the acidity. The cabbage gets tender, infused with the flavors from the sauce.

For a final layer of flavor, I serve it with refreshing sour cream, lemon, and fresh herbs. The creaminess of the sour cream complements the cabbage’s tanginess and slight crunch. Each bite is an explosion of deliciousness for your taste buds.  It’s amazing how they all work together to create a stunning side dish that’s good enough for both weeknights and special occasions!

Why you will love this recipe 

• Frugal: I only need cabbage, tomato sauce, and some herbs and spices to make this delicious dish full of flavor. As a chef, I try to make the most of what I have on hand and find ways to transform even the simplest budget-friendly ingredients into an awesome meal.
• Side dish or full meal: It can be served as a hearty side dish or a light meal with other vegetables on the side. When I serve it as a main meal, I usually cook some lentils too for a boost of protein.
• Easy, fast prep: In just about 15 minutes, I can have this cabbage ready to cook, and then I just let the oven take over. With just a few minutes of prep time, this is the ideal candidate for a quick and easy weeknight meal.
• Caramelized and sweet: The tomato sauce is full of spices and umami, while the caramelized cabbage is sweet and tender. I love the rich and bold flavor profile, the tanginess from the sauce, and the natural sweetness of the caggabe. All in all, it’s a delicious meal!

What you will need

• Cabbage: I use 1 medium organic green cabbage, sliced into 4 to 6 wedges. 
• Herbs and spices: Instead of garlic powder, I prefer minced garlic cloves for a stronger garlic flavor and aroma. Ground coriander provides a slightly nutty, lemony flavor. Ground cumin adds a depth of earthy flavor to balance the sweetness. Onion powder provides a consistent onion taste that is stronger than that of fresh onions. Smoked paprika complements the cabbage’s natural sweetness with a savory, smoky flavor, and I add a bit of crushed red pepper flakes for a kick of heat.
• Seasonings: Besides salt and pepper to taste, I also use brown sugar to caramelize the cabbage. The molasses content gives it a rich, deep caramel flavor that white sugar cannot match.
• Wet ingredients: I use Cento or Contadina San Marzano tomato paste because it is made from special plum tomatoes with low acidity that are sweet and meaty.

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F.

Mix the sauce: Then, I mix the tomato paste, onion powder, garlic cloves, cumin, coriander, paprika, red pepper flakes, and brown sugar in a small bowl while I wait for the skillet to heat up over medium-high heat. 

Caramelize the cabbage: When it is hot, I add ¼ cup olive oil and let it heat up before seasoning the cabbage and placing it cut-side down in the pan, leaving plenty of room for it to caramelize. I cook them for about 4 minutes per side, until they are lightly charred, before setting them aside. 

Cook the sauce: Now, I pour the remaining olive oil into the skillet with the tomato paste mixture and cook it over medium heat, stirring frequently, for about 3 minutes, until it starts to darken and split. Then I add water to fill the pan halfway up the sides, season it with salt, and bring it to a simmer. 

Roast the cabbage: After it comes to a simmer, I place the cabbage wedges back into the pan and bake them uncovered for 40 to 50 minutes, turning them after 20 minutes. It should be tender, and the liquid should be almost evaporated. 

Garnish and serve: I remove it from the oven and let it rest for 10 minutes before serving with dill or parsley, lemon wedges, and yogurt or sour cream. 

Expert tip

Best cabbage for this recipe

I prefer using green cabbage because it is sturdy and holds its shape well. It also has a nice, mild flavor, so it can better absorb the flavors of the ingredients. The sturdy structure will prevent mushiness as long as it is not cooked too long, and it will develop a sweet, tender flavor and texture. Savoy cabbage is also a good choice, and both varieties caramelize well; Savoy cabbage is sweeter and cooks faster. 

More tips to consider:

• Keep the core intact so the cabbage wedges stay together. 
• Rinse the cabbage well to prevent sulfur smells. 
• Be sure to dry the cabbage and shake or spin the vegetables to remove excess moisture. 
• Make sure the pan is hot before adding the cabbage so it browns right away. 
• Don’t thaw frozen cabbage. It can become soggy. Just heat them in the microwave or in a pan. 

Recipe variations and add-ins:

• Add bacon: Chopped fresh bacon to this caramelized cabbage turns it into a dish I have to double for my family.
• Other meats: Besides bacon, I have added other meats to this dish to make it a filling meal. My family’s favorites are grilled pork, ham, and beef.
• Corned beef: Speaking of beef, this dish is a common side dish for St. Patrick’s Day, but I like it any time of year. 
• Cajun caramelized cabbage: Add a teaspoon of my Cajun seasoning for a kick of spice. 
• More vegetables: Instead of adding meat, sometimes I add more vegetables like bell peppers, mushrooms, corn, carrots, and peas. 

Serving suggestions:

I like to serve my homemade caramelized cabbage with chopped dill or parsley, lemon wedges for extra flavor, and some Greek yogurt or sour cream for dipping. I let my guests put on their own garnishes so they can use what (and how much) they like. It also pairs well with any kind of sausage, like my slow-cooker kielbasa, as well as with meaty dinners like bacon-wrapped meatloaf, slow-cooker pork chops, or these shake-and-bake pork chops.

When I want to serve this with corned beef, I use my easy, homemade corned beef brine recipe to make slow-cooker corned beef. It turned any tough beef brisket into the most tender and juicy meat for any time of the year, not just St. Patrick’s Day. I also like to make it with some other vegetables like carrots, asparagus, or Brussels sprouts. Try this recipe for caramelized roasted Brussels sprouts that even the kids love. 

How to store leftovers:

• Refrigerate: I store leftovers in a tightly sealed container with the sauce for up to 3 days in the fridge.   
• Freezing: They can also be frozen in a freezer bag for up to 3 months.   
• Defrost: Do not thaw before reheating, as thawed food can become mushy.
• Reheating: I reheat mine in a skillet with the sauce on medium-high for several minutes or in the microwave for 45 to 90 seconds.  

Frequently asked questions

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