marcella hazan’s smothered cabbage, venetian style

This photo above is what the cabbage looks like as it starts out in the pot. Patience, to the tune of 1 1/2 hours, coaxes out the innate sweetness of the vegetable. It serves as the base for this Rice & Smothered Cabbage Soup, and makes for a great side dish the next day, crisped up in a skillet on the stove. You can, of course, also serve it the day you make it, paired with roast chicken, steak, or topped with your favorite grilled sausage.

rice cabbage soup 02

Smothered Cabbage, Venetian Style

Serves 6

barely adapted from Essentials of Classic Italian Cooking by Marcella Hazan

1/2 cup (125 ml) extra virgin olive oil

1 small yellow onion, chopped

2 large cloves of garlic, chopped

2 pounds (1 kg) green, red, or Savory cabbage

1 tablespoon red wine or white wine vinegar

Sea salt and freshly ground black pepper, to taste

Heat the oil in a deep 6-quart pot. Add the onion, and cook until it becomes lightly golden, and translucent. Add the garlic, and cook until it turns lightly golden.  Add the cabbage, and stir, making sure it is well-coated with the oil. You may need to do this in batches, letting the cabbage wilt a bit in between, until it has all been added to the pot. Stir in the vinegar, and season with salt and pepper.

Reduce the heat to the lowest setting possible. Cover the pot, and cook 1 1/2 hours, until the cabbage is very tender (it will have reduced a bit in the pot, too). Taste, and season again, as needed, with salt and pepper