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SAVOY CABBAGE BRAISED IN WHITE WINE
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| 1 head | Savoy cabbage |
| 1 | big carrot |
| 1 onion or 1 leek, the white part of it 200 ml/ 0,85 cup white wine | |
| salt | |
| extra-virgin olive oil | |
- Peel off the outer leaves and rinse the cabbage before you slice it into 1 cm thick strips.
- Chop the carrot into thickish half-coins and the onion coarsely and fry them gently in olive oil in a large pan.
- After 5 minutes you add the Savoy cabbage, salt and stir. Let it fry for a while before you add the white wine.
- Leave it to cook slowly on low heat for about one hour. Cover it with a lid, stir now and then and if it dries out, you just add some water.
If you want to do this with meat in it, you can use some spare ribs or salsicce. Then you start with browning the meat a little, take it out and keep it on the side while you fry the vegetables in the fat of the meat and olive oil. Add the meat after the white wine is reduced to about a half and cook on.
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