Savory Braised Cabbage with Tomato Fennel Butter

Cabbage gets a bad rap – visions of limp, soggy green leaves in your wonton soup, or the bland answer to a low calorie diet. This hearty vegetarian dish transforms the humble cabbage into a star, simmered in a rich blend of tomato paste, aromatic fennel, and a touch of butter that creates a luxurious sauce. The cabbage becomes melt in your mouth tender and infused with flavors, while the tomato fennel pan sauce adds a delightful depth that perfectly complements the rustic texture of the cabbage. It’s an effortless recipe that yields fantastic results, making it a go-to when you’re looking for something satisfying, comforting and impressive!

The beauty of this cabbage recipe lies in its simplicity: just char the cabbage, slather with the tomato butter, bake it for an hour, and you’ll have a comforting side dish that pairs beautifully with rice or crusty bread. For a complete meal, serve it alongside grilled sausages or a warm grain salad.

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Why Charring Cabbage Is Key To This Dish

Charring the cabbage enhances its flavor by caramelizing the natural sugars in the leaves, creating a complex, smoky sweetness that transforms its taste.

The high heat breaks down the cabbage’s cell walls, intensifying its flavor and adding a delightful charred texture. This process also develops a rich umami profile, thanks to the Maillard reaction that occurs, which produces those savory, roasted notes. The contrast between the charred edges and the tender, slightly sweet interior creates a depth of flavor that elevates the simple cabbage.

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Everything You Need To Make The Best Fall Apart Cabbage

• Cabbage: The star of the show! Choose a dense, heavy cabbage with hearty leaves like Savoy cabbage, green cabbage or Napa cabbage.
• Butter: The key to an umami rich sauce, the butter helps to both cook the cabbage and keep it tender.
• Tomato paste: Rich red tomato paste packs this cabbage dish with savory flavor and chars beautifully in the oven. 
• Fennel: Plump, dense fennel bulbs with light colored stalks are best when choosing fennel. Caramelizing the fennel adds depth and a touch of unexpected sweetness to the dish. Alternatively, you can mix 1/2 teaspoon of ground fennel seeds into the tomato butter. 
• Herbs: Coriander, chili flakes and oregano all help celebrate the natural sweetness and earthiness of the cabbage. These herbs elevate the dish and give it an x factor.
• White wine: a splash of white wine brings both bright acidity and sweetness to the dish, balancing out the savory and umami flavors.

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Melt In Your Mouth Cabbage In 4 Easy Steps

• 1. Cook the cabbage and fennel in a large cast-iron skillet (the preferred method) or an oven safe skillet / Dutch oven.
• 2. Make the tomato compound butter by mixing together butter, coriander, red chili flakes, oregano and garlic.
• 3. Slather on the tomato compound butter, making sure to get inside the nooks and crannies of the cabbage for maximum flavor absorption.
• 4. Bake the cabbage uncovered for 45-60 minutes at 325F (160C) or until the cabbage is fork tender and the sauce has reduced and thickened.

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Savory Braised Cabbage with Tomato Fennel Butter Recipe

Ingredients 

• 1 head cabbage (savory or green cabbage are good varieties) 1 kg (size may vary)
• 1 tbsp olive oil 15 ml
• ½ tsp salt 2.5 g
• 1  fennel bulb, very thinly sliced ~ 200 g (size may vary)
• 5 tbsp butter, softened 80 g
• 4 tbsp tomato paste 60 g
• 4 cloves garlic, minced
• 1 tsp red pepper flakes 2 g
• 1 tsp coriander 2 g
• ½ tsp oregano 1 g
• ½ cup white wine 120 ml
• 1 cup vegetable stock or water 240 ml

Instructions 

• Preheat the oven to 325% (160C). Cut the cabbage into 6-8 wedges, keeping the core intact. 
• Heat the olive oil in a large oven safe skillet or Dutch oven over medium heat. Add the cabbage wedges so that they are lying flat against the bottom of the pan.
• Increase the heat to medium high and cook the cabbage wedges with the salt until slightly caramelized. Work in batches if needed. Remove from heat and set aside.
• Add the sliced fennel to the pan and sauté until slightly caramelized, about 8-10 minutes.
• Return the cabbage wedges to the pan and arrange so that each wedge is nested against the other. 
• In a small bowl, combine the softened butter, tomato paste, garlic, and spices until well combined. 
• Spread the butter mixture onto the cabbage wedges. Pour in the white wine and vegetable stock into the pan. 
• Bake the cabbage uncovered for 45-60 minutes at 325F (160C) or until the cabbage is soft and caramelized. 
• Sprinkle on some grated parmesan cheese if desired. Serve hot.