Cavolo Sofegao

This is an adaption of a Marcella Hazan recipe; sofegao is Venetian dialect used to describe a ‘smothered’ dish. It’s great on its own, but even better topped with a poached or fried egg (an addition inspired by Cathy Whims at Nostrana).

Thinly slice a head of green cabbage and a medium onion. Saute the onion for a few minutes in a little olive oil, then add the cabbage and cook until it wilts, about five minutes. Add a tablespoon of Katz Orleans method vinegar (Sparkling Wine would be good), cover, and cook over very low heat for about an hour. Drizzle with a little of your very best olive oil at the table.