Braised Savoy Cabbage with Cinnamon and Orange

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Braised Savoy Cabbage with Cinnamon and Orange

 

1, 2 1/2 pound savoy cabbage, halved and cored, leaves separated

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 garlic clove, minced

salt and freshly ground pepper

1 cup Chardonnay

2 cups vegetable stock or broth

1 teaspoon finely grated orange zest

large pinch of cinnamon

 

Bring a large pot of water to a boil. Add the cabbage leaves and blanch for 1

minute. Drain and cut into thin shreds.

In a large enameled cast-iron casserole, melt the butter in the olive oil. Add

the onion and garlic and cook over low heat until softened, about 7 minutes. Add

the cabbage and season with salt and pepper. Cover and cook over low heat for 10

minutes, stirring a few times. Add the wine and simmer until almost evaporated.

Add the stock, cover and simmer, stirring occasionally, until tender, 40

minutes. Stir in the orange zest and cinnamon, season with salt and pepper and

serve.

Makes 4 to 6 servings.

 

 

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