2 pounds savoy cabbage (about 1 head)
3 tablespoons butter
1 large onion, sliced
2 medium carrots, cut into ¼-inch rounds
sea salt and pepper to taste
½ cup vegetable stock, or more if needed
2 tablespoon cider vinegar
½ cup mint, chiffonade (leaves rolled together and cut into “ribbons”)
1. Cut the cabbage into quarters and cut out the core. Chop into 1-inch pieces.
2. Heat a large, wide pan on medium heat. Add the butter, onion, carrot, and cabbage and season with salt and pepper. Sauté for a few minutes, or until the onions are translucent.
3. Add the stock and vinegar. Bring to a boil then turn heat down to a simmer and cover. Cook until almost all of the liquid is cooked away, about 45 minutes. Season again, if necessary.
4. Remove to a platter, garnish with the mint and serve.