Organic Braised Cabbage

Our Preserved Meyer Lemon Paste goes into the pot early here, layering brightness into the braise — letting the cabbage, leeks and tomatoes absorb all that flavor as they slowly cook together.

Need

1 large can organic chopped tomatoes with juice

1 organic head of cabbage, cut into 1-inch cubes

1 large organic leek, cut into half-inch cubes

3 organic carrots, sliced into ¼-inch rounds

1 organic sweet onion, cut into ½-inch cubes

1 cup pickled red onions

3 celery stalks, sliced

2–3 TBSP If & When Cumin Garlic Preserved Meyer Lemon Paste (or our Moroccan blend — its warm spices - allspice and cinnamon — deepen the braise)

½ head fresh parsley, chopped (add half at the start, half after cooking)

Organic extra virgin olive oil, to taste

Black pepper, paprika and Himalayan salt, to taste

Pomegranate syrup or a slightly sweet syrup of your choice, to taste

Do

Add the tomatoes with their juice to a large pot. Layer the cabbage, leek, carrots, onion, pickled red onions and celery on top.

Add the Preserved Meyer Lemon Paste, half the parsley, olive oil, pepper, paprika, salt and a drizzle of pomegranate syrup.

Cover and simmer on low heat, stirring occasionally, until everything softens and melts together.

Stir in the remaining parsley before serving.

Recipe and image provided by @brainstorm.yng