Cabbage Cacciatore Recipe

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Cabbage, but make it Italian! Inspired by cacciatore, which traditionally refers to a rustic dish simmered in a rich tomato-based sauce with herbs and vegetables, this recipe transforms humble cabbage wedges into a Mediterranean masterpiece. With bold flavours from tomatoes, chickpeas, olives, and fragrant herbs, it’s hearty yet light on effort. Perfect for a weeknight dinner that feels just a bit fancy, this one-pan wonder will have you reaching for bread to mop up every last drop of that savoury sauce.

_INGREDIENTS:

½ head cabbage, cut into wedges
1 brown onion, sliced
4 cloves garlic, sliced
1 large yellow capsicum (or 2 small), cut into pieces
2 tbsp tomato paste
1/3 cup red wine
200ml vegetable stock
1 tin chickpeas, drained and rinsed

1 tsp dried oregano
½ tsp dried rosemary
200ml stock
2 tbsp capers
½ cup Kalamata olives
Salt and pepper, to taste
Olive oil, for cooking

_METHOD:

1. Prepare the Cabbage:

Heat a large frying pan over medium heat with a drizzle of olive oil.
Season the cabbage wedges with salt and pepper on both sides.
Once the oil is hot, sear the cabbage wedges until charred on both sides. Remove from the pan and set aside.

2. Cook the Vegetables:

Add a little more olive oil to the pan. Sauté the onion, garlic, and capsicum until softened but not browned.

3. Make the Sauce:

Stir in the tomato paste and cook for 2 minutes to enhance the flavour.
Add the red wine and let it reduce by half.
Stir in the stock, oregano, rosemary, capers, olives, and chickpeas. Season with salt and pepper.

4. Simmer the Dish:

Return the charred cabbage wedges to the pan, nestling them into the sauce.
Reduce the heat to low and cover and simmer for 15-20 minutes, allowing the flavours to meld together.

5. Serve: