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Side Dish
Asian
4 servings
20 minutes
90 minutes
1 medium Salad Savoy (about 2½ pounds)
¼ cup extra virgin olive oil
1 cup organic yellow onion, diced
4 cloves organic garlic, crushed
1 sprig Rosemary
Salt and fresh ground black pepper
1 tablespoon red wine vinegar
1 cup stock or warm water as needed
Remove any wilted or discolored leaves from the cabbage.
Cut the cabbage in half and cut out the core.
Cut the cabbage into ½ inch wide strips.
Wash and thoroughly drain.
In a deep, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat.
Add the onions and garlic and cook, stirring occasionally, until golden brown, about 8 minutes.
Add the cabbage and rosemary and season lightly with salt and pepper.
Stir until the cabbage is wilted, about 4 minutes.
until all the water has been rendered, about 30 minutes.
Add the vinegar and continue cooking until the cabbage is very tender and medium brown, about 45 minutes longer.
Stir the cabbage often and add small amounts of water or stock if it begins to stick.
The cabbage should be moist but not soupy and intense in flavor.
Season with more salt and pepper if needed. Serve hot.
