This Romanian style slow roasted caramelized cabbage is the caramelized onion of the cabbage world. It's sweet, spicy, smokey, tangy, and full of complex flavours. Through the magic of slow roasting, plain cabbage is transformed into a decadent comfort food that can be served over polenta, in a bun, with potatoes, or even with noodles.
Course Main Course
Cuisine Romanian, Slow Cooking
Keyword Romanian, Slow Cooked
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 6servings
Calories 201kcal
Ingredients
½headcabbagesliced into thin strips
500gramssauerkrautwell drained
7medium sized tomatoesdiced
1carrotsliced
3yellow onionsfinely diced (or substitute other onions)
8clovesgarlicsliced
1tablespoonred chilli pepper with seedssliced thinly
Prepare the vegetablesFinely slice the fresh cabbage and thoroughly the drain fermented cabbage if using both; roughly dice tomatoes, peel and slice the carrot, finely slice the hot pepper, peel and finely dice the onions, and slice the garlic cloves.
Add the vegetables, salt and oil to a large bowl and massageAdd all the vegetables to a large bowl, sprinkle salt first and then add the oil and massage - crunching the cabbage in your hands to break down the vegetable fibers.
Add the herbs and spicesPut the fresh thyme leaves in the bottom of your baking dish (or do the same with 1 teaspoon of dried thyme) and add the smoked paprika, summer savoury, black pepper and bay leaves to the vegetables. Mix with your hands or utensils.
Roast on high 30 minutesAdd everything to your baking dish and roast uncovered for 30 minutes.
Reduce heat and slow cookReduce heat to 160 C / 320 F, cover with a lid and roast another 2.5 - 3 hours. Check at the halfway mark and stir the mixture well.
Notes
This recipe and the nutritional values indicated are just for the caramelized cabbage. If you want to add a protein, you can add it either at the beginning or near the end of cooking depending on what it is. Sausages, bacon and other smoked meat can be added near the beginning, whereas chicken and veggie proteins may be better suited to go in near the end so they don't dry out.