Braised Savoy Cabbage

16 April

Braised cabbage is versatile, served either by itself or as an accompaniment to chicken.

Ingredients:
1 large or 2 small heads Savoy cabbage, outer leaves removed
sea salt
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

Directions:

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.

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