Braised Cabbage

Slice cabbage across the head so it falls into long strands. Pile strands and cut in half, so they're shorter and easy to handle.

Heat oil over medium heat in large skillet with a lid. Add onion and saute until it grows limp. Add garlic, if using, and saute another 30 seconds. Toss in cabbage and stir until the onion is evenly distributed. Add pepper. Saute, stirring occasionally, until the cabbage starts to wilt. Pour in water or broth (and a little salt if using plain water); bring to a boil, cover skillet, and turn heat down to medium-low.

Let cabbage cook for five minutes, stirring occasionally. It should be ready to eat, but still fairly crunchy. If you like it this way, taste, add salt and more pepper if necessary, and serve immediately. If you like it softer, cook a little longer -- but not too long, or it will start to give off the "cabbage smell" that has so tarnished the vegetable's reputation. Let it keep a little firmness!

cook's notes

This is a very adaptable recipe. You can add carrots when you start sauteing the onions, for extra color and flavor; or add some crushed red pepper flakes with the broth. As it is, it goes beautifully with most American and European food styles. Add a little blue or Parmesan cheese to dress it up, or some soy sauce and ginger to pair with Asian dishes.