Description

This smoky harissa smothered cabbage is a comforting and nourishing dish featuring tender cabbage slow-cooked with aromatic spices. It’s a hearty, savory meal that requires minimal effort, perfect for healthy weeknight dinners.

Ingredients

Scale

4 tablespoons olive oil
3.3 lb green cabbage, outer leaves removed, cored, and cut into 1-inch thick shreds or wedges
1 large yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons harissa paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1.5 teaspoons smoked paprika
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon fine sea salt, plus more to taste
0.5 teaspoon freshly ground black pepper, plus more to taste
0.5 cup plain unsweetened yogurt
1 tablespoon fresh lemon juice
0.25 cup fresh mint leaves, roughly chopped
1 teaspoon nigella seeds

Instructions

Sauté Cabbage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the shredded cabbage and cook, stirring occasionally, until it starts to soften and show golden-brown edges (about 8-10 minutes). Remove the cabbage from the pot and set it aside.
Cook Aromatics and Spices: Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring frequently, until translucent and soft (about 6-8 minutes). Next, add the minced garlic, harissa paste, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute more, stirring constantly until the spices are fragrant.
Add Tomato Paste: Stir in the tomato paste and continue to cook for 2 minutes, allowing it to deepen in color and develop its rich flavor.
Combine Ingredients: Return the cooked cabbage to the pot. Pour in the vegetable broth and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Stir everything well to combine.
Simmer Cabbage: Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-35 minutes, or until the cabbage is very tender. Stir occasionally to prevent sticking.
Reduce and Caramelize: Uncover the pot and increase the heat to medium-high. Continue to cook, stirring gently, for another 5-10 minutes to allow any excess liquid to evaporate and some cabbage edges to caramelize slightly. Taste and adjust seasoning as needed.
Prepare Minted Yogurt: While the cabbage finishes cooking, whisk together the plain unsweetened yogurt and fresh lemon juice in a small bowl. Stir in half of the chopped fresh mint leaves.
Serve and Garnish: Spoon the smoky harissa cabbage into bowls. Drizzle generously with the prepared minted yogurt, then scatter the remaining fresh mint leaves and a sprinkle of nigella seeds over the top.

Notes

If your cabbage seems to be drying out during simmering, add a splash of extra broth or water. Ensure harissa paste and yogurt are compliant with dietary needs (e.g., halal, vegan); chili powder and paprika can substitute harissa, and plant-based yogurts work well. This recipe is excellent for meal prep to enjoy throughout the week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Braising, Stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 250 g
Calories: 300 calories
Sugar: 8 g
Sodium: 500 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 7 g
Protein: 8 g
Cholesterol: 10 mg

Keywords: smoky harissa, smothered cabbage, comfort food, weeknight meal, healthy, budget-friendly, vegetarian, vegan, low-carb, keto, meal prep, easy dinner