Smoky Pan-Braised Cabbage Wedges with Yogurt Drizzle
Recipe Highlights
These smoky pan-braised cabbage wedges with a yogurt drizzle come together in less than 20 minutes and make for a great side dish or appetizer that is packed with flavor. Five different spices are used as a rub on the cabbage before it’s seared, creating a deeply golden, charred richness, and the braising drives those flavors all the way through. Once it’s finished, you’re left with cabbage that is completely tender and melts in your mouth.
If you’ve been making my recipes for a while, you’ll know that I love cabbage and have shared many recipes using it over the years. It felt right to explore this angle and create a delicious and versatile side dish with it. Like most of my recipe tests, I come up with so many different angles and flavor combinations, narrowing it down to the avenue I think works best. With this one, I have a couple of other ideas I might share later on.
Ingredient Notes
Green cabbage — half a head, cut into 4 wedges. Keep the core intact when you cut; it holds the wedge together in the pan. Such a simple ingredient that we’re about to transform.
Smoked paprika, garlic, cumin, cayenne pepper, and ground coriander — the five-spice base for the rub. Earthy, warm, and slightly smoky without pulling in any particular direction that might limit how you serve it, making it a wonderful side dish.
Vegetable stock — just enough to create some steam and help the cabbage braise through without drying out. Half a cup is all you need. I like to use homemade for the best flavor.
Plant-based yogurt — the base of the drizzle. Use a plain, unsweetened variety with a neutral flavour — avoid anything with added vanilla. Soy and oat-based yogurts both work well here. I personally prefer the texture and flavor of the natural coconut yogurt from Coyo. If you don’t like the flavor of the yogurt on its own, don’t use it.
Tahini — a small amount, mostly for body. It rounds out the drizzle with a hint of earthy and nutty notes without announcing itself as a tahini sauce.
Ingredients
Step by Step
Variations
- Swap the parsley for fresh cilantro if you want to lean more into the cumin and coriander notes.
- Red cabbage works with this method too — the sear takes a little longer to show colour, but the result is just as good. Red cabbage does tend to be a little denser, so it can take about 5 minutes longer to cook. Add a splash of stock or water if the pan is looking dry. Pierce the core of one of the wedges with a knife to see if it’s done.
TIP: Searing it adds so much flavor to this dish; don’t be afraid to push it just before it burns. You’ll get a tasty and transformed cabbage that way.
Storage
Best eaten fresh while the sear is still intact. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat in a pan over medium heat. Store the yogurt drizzle separately.
Serving Suggestions
This dish can be served in many different ways. Here are a few pairings:
- Alongside Caramelized Onion Mashed Potatoes for a hearty, comforting plate.
- Next to a bowl of Brown Lentil Stew for something more substantial.
- As part of a spread with Vegan Falafel and flatbread.
- Eaten on its own as an entree. It’s perfect with some crusty bread.
Smoky Pan-Braised Cabbage Wedges with Yogurt Drizzle
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4
Description
These smoky pan-braised cabbage wedges with a yogurt drizzle come together in less than 20 minutes and make for a great side dish or appetizer.
Ingredients
Equipment
- Large knife
- Large chopping board
- Large heavy-bottomed pan with lid (like a cast-iron skillet)
- Small bowl and whisk
- Pastry brush
- Measuring spoons and cups
Cabbage
- 4 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch cayenne pepper
- ½ head medium-sized green cabbage
- ½ cup / 120ml vegetable stock
Yogurt drizzle
- ½ cup / 120g plain unsweetened plant-based yogurt (I used natural coconut yogurt – Coyo)
- 1 tablespoon tahini
- ½ teaspoon ground cumin
- 1 teaspoon maple syrup
- 1½ tablespoons lemon juice
- 1–2 tablespoons water, to thin
- ½ teaspoon salt
To serve
- Fresh parsley, roughly chopped
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Make the rub: In a small bowl, mix together the olive oil (3 tablespoons), smoked paprika (½ teaspoon), cumin (1 teaspoon), cayenne (¼ teaspoon), garlic powder (½ teaspoon), and salt (½ teaspoon).
- Cut the cabbage: Cut the half head of cabbage in half, and then each piece in half again. Keep the core intact when cutting your wedges — it holds everything together in the pan. Just trim the very tip if it looks particularly tough.
- Rub the spices: Using a pastry brush or your hands, rub the paste over all cut faces of the cabbage wedges.
- Sear the cabbage: Heat a large heavy-bottomed pan over medium-high heat (heat depends on the size of your hot plate). Add the last tablespoon of olive oil to the pan before placing the wedges cut-side down and searing without moving for 3–4 minutes until they have a nice char on them. Flip to the other cut face and sear for a further 2–3 minutes.
- Braise: Add the stock (½ cup), reduce the heat to medium-low, and cover with a lid (my lid had a steam hole in it). Cook for 8–10 minutes until the cabbage is tender, and the stock has evaporated and absorbed into the cabbage. Test by piercing the core, and if the knife goes through, it’s done.
- Make the drizzle: While the cabbage braises, mix together the yogurt drizzle ingredients. Add water a tablespoon at a time until you reach a pourable consistency. Adjust the seasoning if needed.
- Serve: Arrange the wedges on a plate, drizzle generously with the yogurt sauce, and scatter with fresh parsley. Best eaten straight away with a side of crusty bread to mop up the liquid.
Notes
Yogurt: Use a plain, unsweetened plant-based yogurt with a neutral flavour — avoid anything with vanilla or added sweetener. Soy or oat-based both work well. I personally prefer the texture and flavor of the natural coconut yogurt from Coyo. If you don’t like the flavor of the yogurt on its own, don’t use it.
Heat level: If you prefer more heat, feel free to increase the amount of cayenne pepper you use.
Add some crunch: Walnuts are a nice addition if you want a crunchy element. Just toast them for a couple of minutes, chop them up, and sprinkle them over at the end.
