Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Braised Cabbage and Onion with Poached Egg

From the collection
Serves 4
Total Time 1½ hours


This Venetian-style smothered cabbage, known as cavolo sofegao, is adapted from a Marcella Hazan recipe; the addition of a poached egg was inspired by Cathy Whims, the chef and owner of Nostrana in Portland, Oregon.


1 medium yellow onion, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more to finish
~ Sea salt
1 head of green cabbage
¼ cup white wine vinegar or Champagne vinegar
4 eggs


  1. Sauté the onion in the extra-virgin olive oil with a pinch of sea salt over medium heat until wilted.
  2. Split a head of green cabbage into quarters and cut away the core. Lay each quarter flat side down and slice thinly, then add to the onion.
  3. Turn the cabbage in the pan so it’s mixed well with the onion. Add the white wine or Champagne vinegar, cover, and cook very slowly over low heat for at least an hour.
  4. Just before serving, poach the eggs.
  5. To serve, place about a cup of the cooked cabbage into a shallow bowl, top with a poached egg, and drizzle with extra-virgin olive oil.

Related article: Cabbage head

This content is from the Jim Dixon collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer