Herb-Infused Savoy Cabbage Braise

1. Prep the Cabbage

Remove the tough outer leaves of the savoy cabbage, cut the heads in half, then into quarters. Remove the cores carefully, and cut the quarters into thick slices. Season the cabbage generously with salt and fresh-ground black pepper.

2. Cook the Aromatics

Heat two tablespoons of olive oil in a heavy pan over medium heat. When the oil is hot, add the diced carrot, onion, and celery. Cook these vegetables for about seven minutes, stirring occasionally, until they are soft and aromatic.

3. Add Herbs and Garlic

Stir in the bay leaf, thyme sprigs, chopped garlic, and a pinch of salt. Let these ingredients cook for another minute to infuse their flavors into the oil.

4. Add Cabbage and Wine

Add the seasoned cabbage slices to the pan, followed by the white wine. Cover the pan and cook for about eight minutes, or until the wine is mostly evaporated.

5. Add Broth and Simmer

After the wine has mostly evaporated, pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pan, and let the cabbage cook slowly for about fifteen minutes, stirring occasionally.

6. Adjust Seasoning and Serve

Taste the cabbage before serving and adjust the seasoning with additional salt or a splash of white wine if needed. Serve warm.