This is a simple dish with satisfying flavors. The center of the tomato is grated and used to form a glaze for cabbage. Depending on the tomato, a pinch of sugar or a dash of vinegar might be called for to create balance in the flavors.
INGREDIENTS:
1 medium, or about 6 cups, Savoy cabbage cut into ¼ inch shreds 8-10 scallions, trimmed and cleaned, whites cut into ¼ inch diagonals, greens sliced very thinly on long diagonal 2-3 tomatoes, seeded, cut into filets, filets cut into ¼ inch dice, centers grated and reserved ½ cup white wine 1-2 tablespoons white balsamic vinegar 1 tablespoon sugar, if needed Salt and pepper to taste ½ tablespoon fresh oregano, finely chopped 12 basil leaves, cut into 1/8th inch chiffonade Olive oil as neededMETHOD:
Heat a 3-4 quart sauteuse or chef’s pan over medium heat. When hot, add the scallion whites and toss to coat. Season with a little salt and pepper. Cook until tender but remain uncolored.
Add the cabbage and toss to coat well with the oil, and scallions. Season with a little salt and pepper. If all the cabbage will not fit, add some, cover with a tight fitting lid, and cook for a couple minutes until it wilts. Make a well in the center of the pan and add more cabbage, using tongs to turn the cabbage and ensure that it is coated with seasonings and oil, and cook until it wilts enough that you can fit in all the cabbage.
When all the cabbage has been added and is wilted, but still has body, add the white wine, turn the cabbage to coat, replace the lid and cook until the wine has reduced 80%.
Add the grated tomato and all the liquid, along with the oregano, and half the basil. Use tongs to mix everything together. Replace the top. Cook 5 minutes. Turn to coat, then cook, lid off, until the tomatoes are just a glaze.
Add the rest of the basil leaves and the scallion greens and mix together. Taste. If the dish seems a little acidic, scatter with the sugar and mix in. If the dish seems too sweet or lacks zip, add a little white balsamic vinegar at a time and cook it down. Taste for balance, adjust as needed. Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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