Oven-Braised Cabbage with Tomatoes and Chickpeas
Soft, tender cabbage wedges are braised in the oven with tomatoes and chickpeas for a simple, flavorful, and protein-packed dish.
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Servings: 2 (as a main) or 4 (as a side)
- Difficulty: easy, beginner
- Equipment: oven, baking dish, aluminum foil
- Nutrition: 9g fiber, 8g protein per serving as a side
- Diet: vegan, gluten-free, dairy-free, egg-free, nut-free, soy-free
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Cabbage ⟶ For braising, I like to use round green cabbage. I have used flat cabbage, but it doesn’t get as soft and sweet as green cabbage over a long cooking time. Try to keep the core intact so it’s easy to flip the cabbage wedges.
- Tomatoes ⟶ Grape or cherry tomatoes are best. See FAQ section for canned tomatoes.
- Chickpeas ⟶ For protein and fiber to make this dish extra satiating. White beans or butter beans would probably work, too.
- Spices ⟶ Cumin seeds, thyme, and smoked paprika. Sometimes I also like to add 1/4 tsp cinnamon for a slightly sweeter flavor.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Cut cabbage half into four wedges, keeping the core intact. 
Mix the oil and seasonings together and brush half onto the cabbage wedges. 
Be sure to brush all sides of the cabbage wedges to really infuse flavor into them. 
Toss tomatoes and onions with half the remaining seasonings and arrange them around the cabbage wedges. 
Bake at 425°F for 20-30 minutes, until the cabbage is lightly charred and the tomatoes are starting to burst. 
Flip the cabbage wedges over and smash the tomatoes to release their juices. 
Toss chickpeas and garlic with the remaining seasonings and add them around the cabbage. 
Pour in the vegetable broth. 
Cover the dish with aluminum foil. Reduce oven temperature to 375°F and cook for another 40 minutes or until the cabbage is very soft. 
Remove the foil and cook another 10 minutes or so to evaporate excess liquid.
Serving Suggestions
I love serving this braised cabbage with rice to soak up all the flavors. Other carb-rich sources like farro, millet, buckwheat, quinoa, crusty bread, or pita would also be delicious. Or sometimes I like to serve it with vegan mac and cheese!
I also recommend serving this with some extra protein like baked/air-fried tofu or even just steamed edamame to keep things simple. If you don’t want to prep an extra dish, crumble some of my vegan feta on top or add some chunks of seitan with the chickpeas.
Storage & Meal Prep
Oven-braised cabbage is delicious the day it’s made but also makes great leftovers! Store in an airtight container in the fridge for up to 4 days. I haven’t tried freezing it, but I think it would freeze pretty well since the cabbage is already soft and cooked down, so the texture shouldn’t change too much.
Additional Tips for Success
If you’re short on tomatoes, you can add in a tablespoon or two of tomato paste for extra tomato flavor. Mix it with the water/vegetable broth before pouring into the baking dish in step 9.
Adjust cook time as needed – you want the cabbage to be very soft so it will taste sweeter and have an almost buttery texture.
Oven-Braised Cabbage FAQ
What Else to Make with Cabbage
- Cabbage Pancakes
- Cabbage Rolls
- Okonomiyaki
- add to stir fries like these Peanut Noodles or Sesame Miso Tofu Stir Fry
- use in salads (like somen salad or soba salad) or slaws (like this Peanut Tempeh Slaw)
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Oven-Braised Cabbage with Tomatoes and Chickpeas
Ingredients
- ½ medium green cabbage about 1 pound
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp cumin seeds
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 lb grape or cherry tomatoes
- 1 small onion sliced
- 1½ cups chickpeas or 1 (15 oz) can
- 3 cloves garlic minced
- ½ cup water or vegetable broth
Garnish (optional)
- handful of chopped cilantro
- lemon juice
- vegan feta
Instructions
- Preheat oven to 425°F.
- Cut the cabbage lengthwise through the core into four wedges, keeping the core intact to hold the wedges together.
- Mix olive oil, salt, pepper, cumin seeds, thyme, and smoked paprika in a small bowl.
- Place the cabbage wedges in a large baking dish, and brush both sides of the cabbage wedges with half of the oil mixture.
- Place tomatoes and onions in a mixing bowl. Add half of the remaining oil mixture and toss until well coated. Arrange the tomatoes and onions around the cabbage wedges.
- Place the baking dish into the oven and cook for 20-30 minutes, until the cabbage wedges are lightly charred and the tomatoes are bursting.
- Meanwhile, toss the chickpeas and garlic with the remaining oil mixture.
- Remove the baking dish from the oven and reduce the temperature to 375°F. Flip the cabbage wedges over and mash the tomatoes with a fork or spoon.
- Add the chickpeas on top and pour in the water/vegetable broth.
- Cover the baking dish tightly with aluminum foil, then place back into the oven to cook for 40 minutes, or until the cabbage is very soft. Uncover and cook another 10 minutes to evaporate excess liquid.
- Cool for about 5 minutes before eating as it will be very hot from the oven. Garnish as desired and serve!
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
