Braising is a simple method of cooking that combines low heat, liquid and a relatively long cooking time. It’s perfect for tougher cuts of meat or sturdy vegetables, making them tender and sweet. You can make this simple braise with any type of cabbage (green, savoy or even halved Brussels sprouts). You can also treat tough greens and root vegetables the same way. Vary the vinegar, or use a good quality flavored vinegar, for another slight flavor variation. Serve this with any simple roasted meat or poultry.
Recipe from Lidia’s Italy at Home magazine.
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 medium red onion, sliced
- 1 small red cabbage, quartered, cored and cut into ½ inch strips
- Kosher salt
- ½ cup red wine vinegar
- 1 tablespoon honey
Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the onion and cook until it just begins to wilt, 3 to 4 minutes. Add the cabbage and stir to coat in the oil. Season with salt and a generous pinch of peperoncino. Cook, stirring occasionally, until the cabbage begins to wilt, 3 to 4 minutes.
Add 1 cup water, the vinegar and honey. Adjust the heat and bring to a simmer. Cook, covered, until the cabbage is just tender, about 20 minutes. Uncover, increase the heat so the liquid is simmering rapidly, and cook until the cabbage is very tender and the liquid is reduced almost all the way, about 5 minutes. Season with additional salt, if necessary.
Spoon the cabbage into a serving bowl, drizzle a little olive oil over and serve.