Braised Cabbage

Name: Braised Cabbage
Ingredients: 1 tablespoon vinegar, such as cider, white wine or even sherry; 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 bunch fresh chives, chopped; Salt and freshly ground black pepper

7 ingredients

3 steps

Ingredients

1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper

Directions

1

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea.
2

Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes.
3

Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.