Braised Savoy Cabbage
The most common type of cabbage is round, smooth-leafed green cabbage, but there are many other varieties to choose from. Smooth-leafed cabbage can be green or red, round, conical, or even flat. Each has a different flavor and texture. I find red cabbage to be a bit more pungent in flavor and to have thicker, tougher leaves. Savoy cabbage is round with thin, light yellow-green, crinkled leaves; it is my favorite for braising. Napa cabbage is an elongated light green cabbage with very tender leaves that have broad, light-colored ribs. This cabbage cooks quickly and makes a great coleslaw. Other cabbages include Asian varieties, bok choy, tat-soi, and mizuna to name a few. These are loose-leaved and dark green in color and are best suited for cooking (except young mizuna, which is an excellent salad green). When choosing cabbages, select brightly colored, compact heads. They should be firm and feel heavy. Loose-leafed cabbages should not be yellowing or wilted. Remove and discard any damaged or wilting outer leaves. Remove the core from headed cabbage. This is unnecessary for the loose-leafed varieties. Braised savoy cabbage is a versatile and stellar winter dish, served either by itself or as an accompaniment to braised duck or chicken or fried sausage.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Remove the tough outer leaves of: 1 large or 2 small savoy cabbages.
Step 2
Cut the heads in half, and then into quarters. Cut out the cores and cut the quarters into thick slices. Season with: Salt, Fresh-ground black pepper.
Step 3
Heat in a heavy pan: 2 tablespoons olive oil.
Step 4
Add: 1 carrot, peeled and diced small, 1 onion, peeled and diced small, 1 celery stalk, diced small.
Step 5
Cook over medium heat for about 7 minutes or until soft, then add: 1 bay leaf, 2 thyme sprigs, 2 garlic cloves, chopped, Salt.
Step 6
Cook for another minute and then stir in the seasoned sliced cabbage along with: 1/2 cup white wine, dry or sweet.
Step 7
Cover and cook until the wine is mostly gone, about 8 minutes. Add: 1/2 cup chicken broth or water.
Step 8
Bring the liquid to a boil, turn down to a simmer, cover the pan, and cook for about 15 minutes more, until the cabbage is tender. Stir the cabbage two or three times during the cooking. Taste before serving and add salt or white wine vinegar as needed.
Variations
Step 9
Brown 2 slices bacon cut into small pieces in the oil before adding the vegetables.
Step 10
Cook 4 pork sausages and add to the cabbage for the last 5 minutes of cooking.
Step 11
Peel 4 potatoes and cook until tender in salted boiling water. Add to the cabbage during the final 5 minutes of cooking.
Step 12
Another way to braise cabbage: Cut the quarters into wedges. Heat the oil in the pan and add the wedges and brown on one side. Omit the diced carrot, onion, and celery and add the herbs, garlic, salt, wine, and broth, and cook until tender. For richness add a couple of tablespoons of butter as well.
