A Stunning Dish With Few Ingredients
A Gift Of The Italian Kitchen
I watched Mario Batali make this dish on a TV show nearly 20 years ago. It cooked up so BIG on the screen, I had to try. It still makes my kitchen sing through all these years.
Combining just onion, cabbage, grapes, and vinegar builds this sweet-sour mound, perfect as a side or under dish. Top with sausage, or grilled protein of choice.
INGREDIENTS: Reverse cabbage and grape colors for visual contrast
- olive oil- 1/4 cup
- red onion- 2 cups, thinly sliced, crescent cut
- cabbage- 3 cups, 1/4″ ribbons
- grapes- 2 cups, halved
- cinnamon- 1/4 tsp
- salt- 1 tsp
- pepper
- red wine vinegar- 1/4 cup, [use a good vinegar]
INSTRUCTIONS:
- For onion, halve through the poles, then slice thinly using longitudinal cuts to create “crescent” shapes — (This helps keep the onion from breaking down while cooking)
- In a large skillet add oil and when it just begins to smoke add the onions—(This is an important technique to get the onion to caramelize and produce a vital flavor component. Sauté until onions start to take on color. Don’t walk away at this point!
- Add the cabbage, grapes, cinnamon, salt, and pepper and over medium heat, cook 12-15 minutes until the cabbage has softened, stirring occasionally
- Add the vinegar and cook a couple minutes more. Taste and adjust for seasoning.
- While cooking down the cabbage, grill some protein and serve atop this beautiful dish.
Left: Caramelizing onions. Right: Adding in cabbage and grapes.
Left: Adding red wine vinegar. Right: Served with potato salad, and grilled sausage.
PLANNED OVER DISH:
I turned this into another dish by reheating the cabbage and spiking with a bit more vinegar and olive oil. Toss in some diced pastrami [or leftover sausage], and a handful of cooked pasta. Dust with some minced rosemary and a sprinkle of parmesan. Excellemento!
Adapted, Original recipe by Mario Batali
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