Recipe of Week 6: Braised Cabbage with Tzatziki

 

Recipe of the Week: Braised Cabbage with Tzatziki

CALLS FOR CABBAGE, CUCUMBER, YOGURT, GARLIC, SPRING ONION! BRAISED CABBAGE - 5 minute prep, 2 hr, 15 minutes cook time 1 Napa cabbage, core intact, halved, then quartered (8 pieces) 1 cup spring onion, chopped 1/3 cup chicken broth 2 tsp lemon juice or apple cider vinegar 2 tsp extra virgin olive oil za'atar seasoning, salt, pepper to taste 2 tbsp honey TZATZIKI - 5 minute prep 1.5 cup of strained greek yogurt 1 cucumber, skin on, grated 1 tsp lemon juice 4 springs dill, chopped 1 clove garlic, finely chopped   GARNISH handful green spring onion, chopped 1 jalapeño pepper, sliced, seeds removed   SALAD:  PREPARATION: Set oven to 325F. Place 1/8 cabbage pieces in oven safe dish, sprinkling spring onion on and around cabbage. Do not crowd the pan or dish! SEASON:  Pour chicken broth and lemon juice around cabbage. Drizzle extra virgin olive oil over cabbage, seasoning with salt, pepper, and Za'atar according to taste. BRAISING: Cover dish(es) with aluminum foil and place in oven for 1 hr. After, remove from oven and lightly flip cabbage 8ths, being careful not to break apart pieces. Cover with foil, and return to oven for 1 more hr.  BROIL: Remove cabbage from oven. Turn on broiler. As the broiler heats up, remove the foil and drizzle honey onto cabbage, making sure to coat evenly. Put cabbage in broiler for 5-15 minutes, keeping a close eye on charring! Cabbage should be charred and slightly sweet! TZATZIKI:  PREPARATION: While the cabbage is braising, grate cucumber, with skin on. Finely chop garlic. Squeeze liquid from cucumber using a cheese cloth or heavy duty paper towel. This will allow the tzatziki remain thick, rather than watered down. COMBINE: Mix in yogurt, cucumber, garlic, and dill! Squeeze in some lemon juice, season with salt, add sprigs of dill, and enjoy! Plate Tzatziki beneath braised cabbage, garnishing with fresh greens and herbs! Helpful tips: Using the spring onion tops as a scallion replacement this week to avoid waste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).