I can eat cabbage regardless of how it’s cooked, but braised cabbage is one of my favorites. I usually make this dish with savoy cabbage, but it also works well with green cabbage.
- 1 large head savoy or green cabbage (about 6 cups)
- ½ cup olive oil
- healthy pinch of crushed red pepper
- ¼ cup Pinot Grigio
- ¼ cup water
- 2 teaspoons salt
- Chop cabbage into small pieces. In a medium-size saucepan, add cabbage, crushed red pepper, salt, pepper, and olive oil. Stir the cabbage until it is well-coated with the olive oil.
- Cook over medium heat until the cabbage is wilted, about 3-5 minutes. Add the Pinot Grigio and water, and cook on medium-low heat for an additional 10 minutes. Adjust seasoning as needed.