2
Remove bottom stem of cabbage. Cut each cabbage head in half. Then cut each half into 4 wedges.
3
Heat half of oil in a large cast-iron skillet over medium-high heat.
4
Working in batches, char the sides of the cabbage wedges by cooking 4 minutes on each side. Once all sides are charred, remove cabbage to plate and repeat until all cabbage is cooked.
5
Pour the other half of oil into the empty skillet over medium heat, and add tomato paste, garlic, and spices. Cook for 3 minutes.
6
Pour in water and bring to a simmer.
7
Add back the cabbage wedges, squeezing them all into the skillet.
8
Transfer skillet to oven uncovered. Bake for 20 minutes.
9
Turn cabbage wedges and bake for another 20 minutes.
10
When serving, top with cilantro and yogurt.