Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 head cabbage, cut into 4 wedges
Kosher salt and pepper
1 large shallot, sliced
2 Calabrian chiles, halved
1 (15-ounce) can tomato sauce
Sour cream, for serving
Fresh dill and lemon wedges, for serving
Preparation
Preheat oven to 350°F. Heat oil in an oven-proof skillet over medium-high. Add cabbage wedges to skillet and cook, flipping once, until charred, 8 to 10 minutes; transfer to a plate.
Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil. Season to taste and nestle cabbage back into skillet. Bake in oven, flipping once, until very tender, 35 to 40 minutes. Serve with sour cream, fresh dill, and lemon wedges.
