Source: Shape

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Credit: Caitlin Bensel

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total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a small bowl, combine the nuts, currants, and dill. Set aside. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add the cabbage wedges, and cook, until golden on both sides, 5 to 6 minutes (turning halfway through). Transfer to a plate, and season with salt and pepper.

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  • Add the remaining 3 tablespoons oil to the skillet, then the onion and garlic. Reduce heat to medium. Cook, stirring, until onion softens and garlic is light golden, about 4 minutes. Add the spices, and cook until fragrant, stirring, 1 minute.

  • Pour in the tomatoes and 1 cup water. Stir in half the nut mixture; bring to a simmer. Season with salt and pepper. Put the cabbage wedges into the skillet, and place skillet in oven. Bake until cabbage is tender and the sauce has thickened, 30 minutes.

  • Dollop with sour cream, and sprinkle with remaining nut mixture.

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Recipe by Laura Rege.

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