Cabbage wedges braise low and slow in a smoky, tomato-based sauce until they turn fork-tender and soak up all that paprika-and-garlic flavor. A splash of apple cider vinegar and a touch of sugar at the end brighten everything up and give the sauce a glossy, slightly thickened finish that clings to every piece. Caraway seeds and red pepper flakes add depth and a gentle kick, while fresh parsley on top keeps the dish looking vibrant right before serving. It's a hearty, comforting one-pot meal built entirely from vegetables and pantry staples, which makes it an easy, satisfying choice for a vegetarian table. Serve it alongside crusty bread or a scoop of grains to soak up the extra sauce.
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Heat the olive oil in a large deep skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic, smoked paprika, caraway seeds (if using), and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.
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