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.

Steps

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.