|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|
|1||head of green cabbage|
|¼||cup white wine vinegar or Champagne vinegar|
Related article: Cabbage head
This content is from the Jim Dixon collection.
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