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Robin Ward

Braised Tomato-Butter Cabbage

Braised Tomato‑Butter Cabbage is a low‑effort, high‑reward recipe adapted from Ella Quittner’s Obsessed with the Best. Savoy cabbage braises in a glossy tomato‑butter sauce with shallots, garlic, ginger, and chile flakes until tender, caramelized, and deeply savory.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup neutral oil, like avocado oil
  • 1 head Savoy cabbage, core intact, sliced into 6 wedges
  • 6 Tbsp unsalted butter
  • 4 large or 6 medium shallots (sliced into ¼‑inch rings (any thinner and they may burn)
  • 2 tsps dried chile flakes
  • 3 tsps Diamond Crystal kosher salt
  • 5 garlic cloves, minced
  • One 2-inch piece fresh ginger, sliced into planks about ⅓ inch thick
  • One 4½ oz. tube double concentrated tomato paste (it’s fine to use a 6-ounce can) (it’s fine to use a 6-ounce can or 7-ounce jar)
  • Juice of 1 lemon

Equipment

  • Dutch oven

Method
 

  1. Heat the oven to 425°F.
  2. Preheat your Dutch oven: Place a large Dutch oven over medium‑high heat for 3 minutes.
  3. Sear the cabbage: Add the neutral oil. When shimmering, place the cabbage wedges cut‑side down in the pot. Sear for 5–8 minutes, until the bottom is deeply golden. (If your pot is small, do this in batches.) Optional: Flip and sear the second cut side for extra color. Transfer the browned wedges to a plate.
  4. Cook the shallots: Lower heat to medium. Add the butter, shallots, and 2 teaspoons of the salt. Sauté for about 10 minutes, stirring occasionally, until the shallots are translucent, jammy, and lightly caramelized.
  5. Add aromatics: Stir in the chile flakes, garlic, and ginger planks.
  6. Fry the tomato paste: Make a well in the center of the pot. Add the tomato paste and fry for 2–3 minutes, until it turns a darker red. Mix it into the shallots and aromatics.
  7. Deglaze: Add 2 cups water and the lemon juice. Scrape up any browned bits from the bottom of the pot.
  8. Nestle the cabbage: Return the cabbage wedges to the pot, caramelized sides facing up.
  9. Roast (covered): Place the lid on mostly, leaving a small gap. Transfer the pot to the oven. Roast for about 40 minutes, until the cabbage is very soft and slumped.
  10. Roast (uncovered): Remove the lid. Baste the cabbage with the reduced sauce. Roast 5–10 minutes more, until the wedges look deeply cooked and relaxed.
  11. Finish: Remove and discard the ginger planks. (Optional if needed, sprinkle with the remaining 1 teaspoon salt). Serve with the thickened pan sauce.

Notes

Let the cabbage get color. Browning means flavor. Watch for golden to deeply browned edges, not scorching.
I seared both cut sides of the cabbage, which gave it deeper color and more flavor. That extra searing helped create the dark, caramelized look of the finished dish. It was not burnt, just deeply browned, intensely flavorful, and easily my favorite way to make cabbage.
Add extra tomato paste if you prefer more sauce. I used the entire 7-ounce jar of Bionaturae tomato paste and found it exceptionally fresh-tasting with a great texture. It was my first time using it, and I highly recommend trying it. It is the best tomato paste I have used.
Taste before salting. The sauce concentrates as it reduces.