Ingredients

• ¼ cup double-concentrated tomato paste
• 3 garlic cloves, finely grated
• 1½ tsp ground coriander
• 1½ tsp, ground cumin
• 1 tsp crushed red pepper flakes
• 1 head cabbage (~2 lb. total)
• ½ cup extra-virgin olive oil, divided
• Kosher salt, to taste
• 3 tbsp chopped dill, parsley, or cilantro
• Full-fat Greek yogurt or sour cream (for serving)

Directions

Preheat oven to 350°. In a small bowl, mix tomato paste, red pepper flakes, cumin, coriander, and garlic.

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

Heat one-fourth cup oil in a large cast-iron skillet over medium-high. Working in batches, add cabbage to pan, cut side down, and add salt. Cook until lightly charred, about four minutes per side, turning occasionally. Place cabbage on a plate.

Pour one-fourth cup oil into skillet and add spiced tomato paste. Over medium-high heat, stir until paste begins to split and slightly darken, two to three minutes.

Pour about one and one-half cups of water (reaching halfway up sides of pan), add salt, and simmer. Return wedges to skillet (they should have shrunk while browning; some overlap is okay). Place cabbage in oven, uncovered. Flip wedges halfway. Bake for forty to fifty minutes, or until cabbage is very tender, the liquid has mostly evaporated, and the edges have caramelized.

Scatter dill over cabbage, and serve with yogurt.