This versatile winter dish adapted from a Alice Waters recipe is delightful tossed with spicy Chorizo or diced bacon.
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, chopped
1 bay leaf
½ cup white wine
½ cup chicken broth or water
½ pound Chorizo sausage, cooked and crumbled into bite-size pieces
Sea salt and fresh ground pepper
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add onions and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, garlic and a dash more salt. Cook for another minute and then stir in cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Add in crumbled Chorizo sausage, and season to taste with salt if needed.