Braised Cabbage & Grapes


A Braise of Cabbage Topped with Grilled Veggies or Sausage

This dish is redolent of the fall harvest: cabbage, grapes, and onions. There is primal comfort and balance in tastes, textures and color.   Recipe adapted, original by Mario Batali

RECIPE  Serves 4-6

olive oil, 4 TBS, extra virgin is best choice

red onion, 2 cups (1 med.), finely sliced into crescent shape

cabbage, 3 cups, Chinese, or [Napa, or green], 1/8-inch ribbons

grapes, red, 2 cups, halved

cinnamon, 1/4 tsp

red wine vinegar, 4 TBS, balsamic is also good choice

sea salt, 1 tsp, or to taste

pepper, 1/8 tsp, or to taste

GRILL: The original dish calls for sausage. I also enjoy grilling slabs of vegetables to serve atop the dish, family style.

sausages, 1 LB (6-8), mild Italian or slabs of eggplant, zucchini, portobello mushrooms

1 Preheat the grill

2 Heat the oil in a large skillet to smoking and add the onions. Cook until they begin to brown a little.

3 Add the cabbage and grapes, salt and pepper and cook down until cabbage is tender and the grapes have swollen, about 12-15 minutes.

4 Meanwhile, grill the sausages or veggies

5 To the cabbage, add the vinegar and simmer. Taste and adjust seasonings.

6 Place the grilled items atop the cabbage and serve hot.

In case grapes are out of season, use cubes of apples.


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