Melting Napa Cabbage

adapted from https://californiagrown.org/recipes/a-napa-cabbage-recipe-that-will-melt-in-your-mouth/

Ingredients:

1 head Napa Cabbage

1 1/2 cups water or broth (chicken or veggie)

1/3 cup concentrated tomato paste

4 garlic cloves sliced very thin or minced

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon coarsely ground black pepper

1/2 cup extra-virgin olive oil divided

1/2 tablespoon coarse Kosher salt divided

3 tablespoons cilantro leaves for serving (optional)

Instructions

Preheat the oven to 350°F

Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

Heat 1/4 cup of the olive oil in a large cast-iron or oven-proof skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

Add enough water or broth to the skillet to come halfway up the sides, about 1 – 1 1/2 cups total. Season the liquid with salt and bring to a simmer.

Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completely.

Serve immediately garnished with cilantro leaves.

Excellent over rice (with beans or cooked ground beef or pork for added protein.)