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1
Remove the tough outer leaves of: 1 large or 2 small savoy cabbages.
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2
Cut the heads in half, and then into quarters.
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3
Cut out the cores and cut the quarters into thick slices.
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4
Season with: Salt, Fresh-ground black pepper.
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5
Heat in a heavy pan: 2 tablespoons olive oil.
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6
Add: 1 carrot, peeled and diced small, 1 onion, peeled and diced small, 1 celery stalk, diced small.
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7
Cook over medium heat for about 7 minutes or until soft, then add: 1 bay leaf, 2 thyme sprigs, 2 garlic cloves, chopped, Salt.
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8
Cook for another minute and then stir in the seasoned sliced cabbage along with: 1/2 cup white wine, dry or sweet.
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9
Cover and cook until the wine is mostly gone, about 8 minutes.
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10
Add: 1/2 cup chicken broth or water.
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11
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.
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12
Stir the cabbage two or three times during the cooking.
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13
Taste before serving and add salt or white wine vinegar as needed.
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14
Brown 2 slices bacon cut into small pieces in the oil before adding the vegetables.
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15
Cook 4 pork sausages and add to the cabbage for the last 5 minutes of cooking.
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16
Peel 4 potatoes and cook until tender in salted boiling water.
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17
Add to the cabbage during the final 5 minutes of cooking.
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18
Another way to braise cabbage: Cut the quarters into wedges.
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19
Heat the oil in the pan and add the wedges and brown on one side.
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20
Omit the diced carrot, onion, and celery and add the herbs, garlic, salt, wine, and broth, and cook until tender.
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21
For richness add a couple of tablespoons of butter as well.
