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.