Tuscan-Style Braised Cabbage and Tomato

If you're craving something wholesome, flavorful, and deeply comforting, look no further than this rustic Tuscan-inspired dish. It's proof that simple ingredients can create magical, soul-warming meals.

Tender cabbage is slowly simmered with tomatoes, herbs, and olive oil until it transforms into a dish that's savory, hearty, and surprisingly elegant. Perfect as a light vegan main course or as a side dish, this recipe brings the essence of Italian countryside cooking straight to your table.

Whether you're new to plant-based cooking or simply looking for nourishing comfort food, this braised cabbage will quickly become a go-to favorite.

Ingredients

• 1 medium head of cabbage (approx. 800g), cored and thinly sliced
• 800g canned crushed tomatoes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 60ml extra virgin olive oil
• 1 teaspoon dried oregano
• 120ml water or vegetable broth
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for heat

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
2. Add the minced garlic, dried oregano, and a pinch of red pepper flakes (if using). Cook for another minute until fragrant.
3. Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt down slightly. Cook for about 5 minutes, stirring occasionally.
4. Pour in the crushed tomatoes and water/broth. Season generously with salt and pepper and stir everything together to combine.
5. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the cabbage is completely tender and the flavors have melded. Stir occasionally to prevent sticking.
6. Taste and adjust the seasoning with more salt and pepper if needed. Serve warm.

Tips & Substitutions

• Make it spicier: Add extra red pepper flakes for a bolder kick.
• Boost the protein: Stir in a can of drained chickpeas or white beans during the last 10 minutes of cooking.
• Serving idea: Pair with crusty bread or spoon over creamy polenta for a more filling meal.

Nutrition

Approximate nutrition for the full recipe:

• Calories: 850
• Fat: 50g
• Carbohydrates: 95g
• Fiber: 35g
• Protein: 18g

Related Recipe

See the original recipe: "Tuscan-Style Braised Cabbage and Tomato"

This Tuscan-Style Braised Cabbage and Tomato is proof that humble ingredients can create something extraordinary. Try it this week, share it with loved ones, and let the warmth of Italian countryside cooking brighten your table!