recipe 
4 heads napa cabbage
2 cups tomato paste
1 lb vegan butter (can be substituted for regular butter, olive oil, or any kind of fat)
2 teaspoons fennel seed (to toast and grind)
5 1/2 teaspoons coriander (to toast and grind)
1 tablespoon turmeric
1 and 3/4 tablespoons black pepper (to toast and grind)
3 cups vegetable stock
salt to taste
NOTE: You can use regular butter or sub vegan butter for olive oil or any kind of fat that you choose.
Ingredients
steps
- Toast and grind spices.
- Prep the cabbage by cutting it into quarters leaving the stem connected.
- Heat a pot over medium heat and combine butter, vegetable stock, tomato paste and spices and whisk to combine and bring to a boil.
- When the sauce is cool enough to handle, generously rub the sauce on each layer of the cabbage.
- Pack tightly into a pan, cover with foil and cook in the oven at 275°F for about 1 hour until the cabbage is tender.
- Cool the cabbage and remove from the liquid.
- Set the oven to broil and brown the cabbage until it has some dark charred bits.
Date Published: 12.11.25
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Recipe by
From Scott Littman of Butcher & Bee in Nashville, Tennessee -
Contributing City
Nashville
