This simple recipe can be prepared with regular or Savoy cabbage. It is best when the cabbage is in season and abundant. Bacon can be substituted for the prosciutto, and smoked bacon will add an additional dimension of flavor. I sometimes substitute apple cider vinegar for the white wine vinegar.
- 1/3 cup -extra--virgin olive oil
- 6 garlic cloves, peeled and crushed
- 3 ounces thickly sliced prosciutto, cut into strips
- 1 medium head Savoy cabbage, cored and thinly sliced (about 2 pounds)
- 1 cup white wine
- ½ cup white wine vinegar
- 1 teaspoon kosher salt
In a Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the garlic. Once the garlic is sizzling, add the prosciutto, and cook until the fat has rendered. Add the cabbage, wine, and vinegar. Season with the salt, and increase the heat to -medium–high. Cover, and simmer until the cabbage is completely wilted, about 20 minutes.
Lower the heat, uncover, and simmer until the sauce has reduced and the cabbage is very tender, about 15 minutes more.