Try this tomato braised cabbage on mint tzatziki for a hearty yet fresh vegan lunch. Tender cabbage in tomato sauce pairs with cool mint yogurt for a dish that serves four and is easy to share.
Ingredients
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
- ½ cup cucumber diced
- Small handful of mint
- Salt to taste
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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)
- 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.
- When plating, spoon tzatziki on a plate, then place cabbage and sauce over top. Garnish with chili oil and serve!