Cabbage in tomato sauce

This was an excellent dish just served on top of creamy polenta. I ate the leftovers chopped up with a spoon. To be honest, I could have just spooned in the tomato sauce, it was so delicious.

Ingredients

1 medium head of cabbage

0.25 cup olive oil

salt 

black pepper

0.5 cup tomato paste

4 garlic cloves

1 tbsp coriander

2 tsp cumin

1.5 tsp pepper flakes

sugar

lemon juice

Preparation

Preheat oven to 400F. Cut the cabbage in 8 wedges. Sprinkle with oil, salt, and black pepper.

Cover and roast for 25 minutes (until tender-ish).

Add the rest of the oil to a pan. Head on high and sear cabbage slices to brown them on both sides. Remove from pan.

Add the crushed garlic and spices, heat for 30 seconds, then stir in tomato paste and 1-2 cups of water. Stir until smooth. 

Season with sugar, salt, and lemon juice. Go light on the sugar and juice! About 1-2 tsp of each, to your taste.

Add in the cabbage wedges and coat with the tomato paste. Bake in the oven for about 20 minutes, until sauce caramelizes onto cabbage. Chop up with kitchen shears to bite-size pieces.