Cabbage

Seared wedges

1. Sear halved cabbage in hot oil for 10-15m. Deeply blacken.
2. Add 4T butter, baste until tender (use cake tester; about 10m)
3. Halve, salt, drizzle with vinegar

Recipe

Braised

(adapted from Eleven Madison Park)

1. Sweat apple and shallot in butter
2. Separately, sweat cabbage in a few tsp of red wine vinegar
3. Combine, cook en cartouche for 20m
4. Prepare wine marinade: 1.5C red wine, 0.5C sugar, 1.5T salt
5. Add 1/4 wine marinade to cabbage, cover, bake at 350°
6. Every 15m, stir and add more wine marinade
7. Move to stovetop, uncover, reduce
8. Add butter