Ingredients – for six
- 1kg green, red or savoy cabbage
- 0.5 cup chopped onion
- 0.5 cup extra virgin olive oil
- 1 tablespoon chopped garlic
- salt and pepper
- 1 tablespoon wine vinegar
Pull off outer leaves, shred remaining head very fine (remove the core).
Put the chopped onion, olive oil into a large saute pan and cook until deep gold on medium heat, then add the garlic and cook until very pale gold.
Add the shredded cabbage, turn over 2-3 times to coat well and cook until wilted.
Add the salt and pepper and vinegar, turn the cabbage over again and lower the heat to a minimum. COVER THE PAN TIGHTLY and cook for at least 1.5 hours. If the water decreases in the pan, add a few tablespoons. When done correct for salt and pepper, allow to settle a while and then serve.