|Serves||4 to 6|
|Prep Time||15 minutes|
Culinate editor’s note: I especially like this cabbage served as a side dish to sausages, along with roasted potatoes. Use a wine you’ll enjoy drinking along with your meal.
Cabbage is a good vegetable to braise. Slow cooking tones down its pungent, peppery qualities and its tough leaves are softened. Cabbage readily takes on the aromas of the elements with which it is cooked — in this case, aromatic vegetables, Riesling, and smoked bacon.
Cabbage also carries the flavors of meat juices and the smooth richness of certain animal fats, giving this dish a wintry feel.
If you have rendered duck or goose fat, substitute it for the olive oil in this recipe, or if you serve this cabbage with roast fowl, lamb, or pork (for which it has a great affinity), season the cabbage with some of the juices released from the meats after they have rested.
This dish can be made with either red or Dutch winter white cabbage or Savoy cabbage, the lighter, loose-growing head with crinkled leaves.
|1||cabbage (1 pound)|
|2||Tbsp. pure olive oil|
|1||small carrot (3 ounces), peeled, cut into ¼-inch dice|
|½||large stalk of celery (2 ounces), cut into ¼-inch dice|
|1||small yellow onion (5 ounces), peeled, cut into ¼-inch dice|
|4||oz. smoked bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces|
|1||tsp. fresh thyme leaves|
|¾||cup slightly sweet Riesling or Gewürztraminer wine|
|~||Freshly ground pepper|
|1||Tbsp. white-wine vinegar or cider vinegar|
This content is from the book Chez Panisse Cooking by Paul Bertolli and Alice Waters.
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