Tomato Braised Cabbage on Mint Tzatziki

This cozy braised cabbage recipe is made lighter and brighter by the tangy mint tzatziki. Wipe your plate clean with some warm pita bread for maximum enjoyment :)

Yield: 4 servings

Ingredients (cabbage):

• 3 Tbsp high heat oil (ex. canola, algae, etc.)

• 1 head cabbage, cut into 6 wedges & salted

• 1 Tbsp chili oil (oil in chili crisp jar also works!)

• 12 oz cherry tomatoes

• 1 shallot, diced

• 6 oz tomato paste

• 1 Tbsp truffle paste

• 1 pint vegetable stock

Ingredients (mint tzatziki):

• 8 oz unsweetened coconut yogurt

• 1 Tbsp olive oil

• Juice of half a lemon

• 1/2 C cucumber, diced

• Small handful of mint

• Salt to taste

Method:

1. Preheat oven to 400 degrees F.

2. On medium-high heat on a cast iron pot or dutch oven, heat oil. Place cabbage wedges in the pan (I did this in batches—3 at a time) and cook for roughly 10 minutes or until browned on each side. Remove cabbage from pot while you cook tomato sauce.

3. Turn down the heat of the stove and in the same pot, heat chili oil. Add tomatoes and shallot, cook for 3-5 minutes until shallot is fragrant. Add tomato paste and truffle paste and cook until the tomato paste is slightly caramelized. Pour in the vegetable stock and stir to combine.

4. Add the cabbage back into the pot and spoon sauce over top. Braise in the oven for 1 hour or until the cabbage is soft. (test with a toothpick or knife)

5. While cabbage is in the oven, make the tzatziki. Combine coconut yogurt, olive oil, lemon juice, cucumber, mint, and salt. Blend ingredients together using a blender or immersion blender.

6. When plating, spoon tzatziki on a plate, then place cabbage and sauce over top. Garnish with chili oil and serve!