Braised cabbage is versatile, served either by itself or as an accompaniment to chicken.
1 large or 2 small heads Savoy cabbage, outer leaves removed
fresh ground pepper
2 tablespoons olive oil
1 carrot, diced small
1 onion, peeled and diced small
1 celery stalk, diced small
1 bay leaf
2 sprigs thyme
2 cloves green garlic (or more to taste)
½ cup dry white wine
½ cup chicken stock or water
1. Cut the heads of the cabbage in half, and then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat 2 tablespoons olive oil in a heavy pan and add the carrot, onion, and celery stalk. Cook over medium heat for about 7 minutes or until soft.
3. Add bay leaf, thyme sprigs, and green garlic. Cook for another minute and stir in the cabbage; then stir in ½ cup dry white wine. Cover and cook until the wine is almost gone, about 8 minutes. Stir the cabbage 2-3 times during the cooking.
4. Add ½ cup chicken stock and bring to a boil, turn down the heat to a simmer, cover and cook for about 15 minutes or more until the cabbage is tender. Taste before serving and add more salt and pepper as needed.