Cabbage Braised in Red Sauce

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It still confounds me what pops up on the internet when I least expect it. I’m talking recipes of course. With all of the cooking I’ve done for almost 40 years (yikes!) I just love it when something unique shows itself.

Case in point, a Bon Appetit recipe called Fall-Apart Caramelized Cabbage. It wasn’t the name that caught my attention, but the photo of charred and braised cabbage in a red sauce. I just had to make it.

Mine isn’t as beautifully styled, but it is still a beautiful dish, and most importantly, delicious.

Cabbage Braised in Red Sauce
Slightly adapted from Bon Appetit

1/4 cup double-concentrated tomato paste
2 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cayenne chile pepper flakes
1 medium head of green cabbage (or savoy), about 2 pounds total
1/2 cup extra-virgin oil, divided
Kosher salt
1 cup broth
1/2 cup tomato sauce
3 tablespoons chopped parsley
Creme fraiche

Preheat oven to 350 degrees F.

Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

I like to use tomato paste in a tube.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Working in batches, add cabbage to pan, cut side down, and season with salt.


Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining 1/4 cup of oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, about 2-3 minutes.

Pour in enough water to come halfway up sides of pan, season with salt, and bring to a simmer. I used vegetable broth mixed with tomato sauce for extra flavor. The original recipe called for 1 1/2 cups of water.

Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). I placed the wedges of charred cabbage in a baking dish instead of using the skillet.

Transfer cabbage to oven and bake, uncovered, turning wedges halfway through, until very tender and liquid has mostly evaporated, about 40-50 minutes. Cabbage should be caramelized around the edges.


Scatter chopped parsley over the cabbage.


Serve with creme fraiche.


Today I wanted lamb so that’s what I made for the protein! But the cabbage would be prettier with grilled chicken or sausages.

I think the red sauce would also be good with some oregano and a pinch of cinnamon, instead of the coriander and cumin. But leave in the cayenne!

Honestly, if the red sauce was more Italian-inspired, I could definitely see some grated Parmesan sprinkled over the top!

Korean Coleslaw

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Often when I’m browsing online for recipes, I print one I like, save it, and keep the stack of recipes in my kitchen.

Which is silly, because I have boxes of recipes glued on cards stemming from my childhood, and even folders for saved recipes that are organized by the season and, of course, my cookbooks. I guess one can never have too many recipes.

So I was browsing through my recipe “stack,” and I saw the words “gochujang” and “coleslaw” together. What? There it was – a coleslaw, with a dressing containing Gochujang!!

I only recently discovered the Korean barbecue paste, and used it on pork tenderloin. What a wonderful flavor this paste imparts.

Turns out that the coleslaw recipe is from Abbe’s blog “This is How I Cook.” Not only does she have a great blog, she has the cutest dog, Geordie.

I made a few adjustments, mostly adding more gochujang to the coleslaw dressing.

Korean Coleslaw

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup apple cider vinegar
3 tablespoons gochujang
1-2 tablespoons Sriracha
1 tablespoon agave

4 cups shredded cabbage, purple and white
1 red bell pepper, julienned
1 cup grated carrots
8 green onions, sliced
1 bunch cilantro, cleaned, chopped
Black sesame seeds, optional
Peanuts, optional

First prepare the gochujang dressing in a small blender jar and set aside.


Place the purple and white cabbages, red bell pepper, and carrots in a large bowl. Mix well.

Add the dressing and stir. Let sit for 1-2 hours to soften the cabbage slightly. Taste before continuing with the recipe.

Add the green onions and cilantro and mix together.

To serve, sprinkle the coleslaw with sesame seeds.

If I’d only used purple cabbage, I would have also used white sesame seeds.

Then add some peanuts.


If you want it spicier, add more Sriracha sauce and stir well, but you don’t want it to overpower the gochujang.

And for heaven’s sake, slice your own cabbage. Don’t buy those terrible bags of coleslaw!

It’s fresher and it’s cheaper!

This coleslaw was fantastic! It would be great with salmon or chicken on top as well. Thanks Abbe!