Braised cabbage

I have made this sautéed cabbage dozens of times, especially in winter when I have access to good sour cabbages from the market or stored in barrels. It’s one of those dishes that doesn’t require much fuss, but little details matter – how you cut the cabbage, the order in which you add the ingredients, and how long you let it cook. It’s the kind of recipe you can start quickly with what you… EN: View full recipe: Braised cabbage