Cavolo Sofegao with Poached Egg

From the Jim Dixon collection

Introduction

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

Ingredients

Steps

1. Sauté the onion in 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 white wine or Champagne vinegar, cover, and cook very slowly over low heat for at least an hour.
4. 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.

Notes

Jim Dixon loves cabbage; read his love letter to the vegetable.

This content is from the Jim Dixon collection.