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2 - 3 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1 - 2 tablespoons red wine vinegar (optional)
In a sauté pan large enough to contain the cabbage, put olive oil and garlic.
Turn the heat to medium. When the oil is hot, transfer the cabbage to the pan. Don’t let the garlic burn or color.
Separate the pieces so that all the leaves are loose.
Slice the cabbage in about 2 inch pieces.
Place the lid on the pan and cook covered for 10 to 15 minutes, until the cabbage is tender.
When the cabbage is ready, optionally sprinkle the red vinegar in the pan, turn heat to high, and mix vigorously to evaporate. The quantity of vinegar may vary depending on strength and personal taste.
The cabbage should release enough liquid to cook with its own juices. Check occasionally and add a little warm water if the pan appears too dry. Don’t let the cabbage stick to the pan.
Sautéed Cabbage. We introduce a very simple recipe for cabbage: Cavolo Affogato (Sauteed Cabbage). “Affogato” means “drowned” in Italian, and in fact, the cabbage is simply prepared in a covered sauté pan, where it can cook, “drowning” in its own juices. Not only cabbage is very healthy, it is also very good on the side with with any meat dish.