Eat this cabbage on it’s own, or use it to make Rice and Smothered Cabbage Soup, aka The Soup That Goes To Eleven.
Smothered Cabbage, Venetian Style
Author: Molly Wizenberg (Orangette), adapted from Marcella Hazan
- 1 small yellow onion, chopped
- ½ cup olive oil
- 1 (~2-pound) Savoy or green cabbage, quartered, cored, and very thinly sliced
- 2 or 3 large garlic cloves, chopped
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. white or red wine vinegar
- Put the onion and olive oil in a large heavy pot over medium heat. Cook and stir until the onion is pale gold, and then add the garlic. Continue cooking until the garlic is fragrant and looks cooked through, a few minutes.
- Add the cabbage, and stir a few times to coat with oil; then continue to cook until it’s wilted. Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar. Stir to mix, and then cover the pan and reduce the heat to the lowest setting. Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender. If the pan seems dry at any point, you can add a tablespoon or two of water. When the cabbage is done, taste for salt, and season as needed.
- This cabbage can be made a few days ahead of the soup, if needed, and it also freezes nicely.
DO slice the cabbage very, very thinly. DON'T cut short the cooking time. Trust me.