The real creativity of the modern Israeli food scene is the reinvention of fresh vegetables from the Shuk into culinary masterpieces. Grilled cauliflower steaks. Tahini eggplant. Crispy chickpeas. One of our favorites straight off the restaurant menus in Tel Aviv is melted cabbage. It comes with the rich delicious flavor of stuffed cabbage, minus the meat and all that tedious labor.

Going meatless occasionally is good for the planet and even better for your health.

The humble cabbage is a nutritional powerhouse. It’s low in calories but packed with nutrition, including Vitamin K, Vitamin C and Vitamin B6, folate, manganese, magnesium and potassium. It is rich in antioxidants that help to reduce chronic inflammation and the soluble fiber and phytosterols help lower LDL cholesterol (also known as bad cholesterol).

In this recipe, slow braising the cabbage releases the flavor without making the cabbage into wilted mush. The tomato paste is enlivened with fresh garlic, cumin and coriander. We finish off with a generous swirl of Silan, but you could substitute with a tablespoon or two of brown sugar. Some Israeli chefs add feta cheese at the end of baking, but we prefer to keep ours vegan.

So easy, so healthy and so incredibly tasty.

Happy eating!

Melted Cabbage