Use this as a bed for grilled fish or chicken. Be sure to just warm the cabbage and give it a little color, but not to cook it through. This dish is about contrasts of textures and flavors.
INGREDIENTS:
6 cups cabbage, cut into 1 inch squares
2 red Corno de Toro or bell peppers, cut into ½ inch squares
2-3 tomatoes (around 1½ cups) seeded and diced into ½ inch squares
½ yellow or white onion, or 6 scallions, cut into ¼ inch dice
2 cloves garlic, minced
10 basil leaves, cut chiffonade
½ cup white wine or vegetable stock
¼ scant white balsamic vinegar
Salt and pepper to taste
Olive oil as needed
-Optional-
¼ cup heaping fried capers
OR
½ cup scant brined olives such as Castelvetrano, Cerignola, Niçoise, or Ligurian
METHOD:
Heat a large sauté pan over medium heat. When hot, film with oil and heat the oil. Add the onions and cook until transparent and soft without coloring.
Turn the heat to medium-high and add the peppers. Cook until blistered and colored here and there. Add the wine and cook until reduced by 50%.
Add the cabbage and toss to mix with the wine and vegetables. Place a top on the pan and cook 1 minute.
Remove the top and cook until the wine evaporates. Make a well in the center of the vegetables, drizzle with a small amount of oil and add the garlic. Cook until fragrant and then toss to combine.
Turn heat to high. Add the tomatoes and toss to distribute. Drizzle with vinegar and season with salt and pepper. If using olives, add now and toss to combine. Cook to evaporate the vinegar and crisp the cabbage edges, but be sure not to cook the cabbage so much it gets soft. The cabbage should be hot through, but still retain crunch.
Scatter the basil chiffonade over the cabbage and toss to combine well.
If using fried capers, scatter with capers and serve right away to prevent the cabbage from over-cooking.
Serves: 4
Source: Chef Andrew E Cohen
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