Braised Savoy Cabbage

  1. Remove the tough outer leaves of: 1 large or 2 small savoy cabbages.
  2. Cut the heads in half, and then into quarters.
  3. Cut out the cores and cut the quarters into thick slices.
  4. Season with: Salt, Fresh-ground black pepper.
  5. Heat in a heavy pan: 2 tablespoons olive oil.
  6. Add: 1 carrot, peeled and diced small, 1 onion, peeled and diced small, 1 celery stalk, diced small.
  7. Cook over medium heat for about 7 minutes or until soft, then add: 1 bay leaf, 2 thyme sprigs, 2 garlic cloves, chopped, Salt.
  8. Cook for another minute and then stir in the seasoned sliced cabbage along with: 1/2 cup white wine, dry or sweet.
  9. Cover and cook until the wine is mostly gone, about 8 minutes.
  10. Add: 1/2 cup chicken broth or water.
  11. Bring the liquid to a boil, turn down to a simmer, cover the pan, and cook for about 15 minutes more, until the cabbage is tender.
  12. Stir the cabbage two or three times during the cooking.
  13. Taste before serving and add salt or white wine vinegar as needed.
  14. Brown 2 slices bacon cut into small pieces in the oil before adding the vegetables.
  15. Cook 4 pork sausages and add to the cabbage for the last 5 minutes of cooking.
  16. Peel 4 potatoes and cook until tender in salted boiling water.
  17. Add to the cabbage during the final 5 minutes of cooking.
  18. Another way to braise cabbage: Cut the quarters into wedges.
  19. Heat the oil in the pan and add the wedges and brown on one side.
  20. Omit the diced carrot, onion, and celery and add the herbs, garlic, salt, wine, and broth, and cook until tender.
  21. For richness add a couple of tablespoons of butter as well.

savoy cabbages, salt, freshground black pepper, olive oil, carrot, onion, celery stalk, bay leaf, thyme, garlic, salt, white wine, chicken broth

Taken from www.epicurious.com/recipes/food/views/braised-savoy-cabbage-387200 (may not work)

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