cabbage, called kapusta, is delightful served with
weather calls for sweater, fire and cozy tradition, like
staying in bed all day, or at least until someone needs a
meal or begs to be walked. Then you can rouse yourself, pull
on your gear and stomp out into the chill, grateful to know
that itís really not so bad to be alert, in daylight, in
ask cabbage. The burly ball is all about layers, and cold
weather and cozy habits, like lazing around in a warm oven
so long that its crisp, fresh bite mellows to tender
that point itís no longer called cabbage but kapusta,
which, in Polish, means cabbage.
is delightful heaped alongside sausage or stirred into
noodles and savored on an icy day, possibly from bed. After
all, itís cold out there. You deserve comfort.
2 1/2 hours
large heavy green cabbage, halved, cored
large sweet yellow onion (such as Vidalia)
tablespoons olive oil
Dice: Cut cabbage into 3/4 inch dice. Cut onion into 1/2
inch dice. In a Dutch oven or other large, heavy pot, toss
cabbage, onion and oil. (Go ahead, use your hands.) Season
generously with pepper.
Caramelize: Slide pot into a 325-degree oven and let cook
uncovered, stirring now and then, until soft, sweet and
golden-brown, about 2 1/2 hours. Season with salt.
Serve: Delicious as a side dish to sausage or roast meat. Or
boil a pound of butterfly noodles and toss with kapusta for
a classic comfort dish.
Eastern European grandmas everywhere.