Market Cabbage with Olive Oil and Sea Salt

Serves 4 as a side

1 head of market cabbage, outer leaves trimmed, cut in 4 wedges through the core keeping the wedges intact
Good-quality extra-virgin olive oil (for this I prefer fruity French oil from Provence)
Sea salt

Place ½ inch water in a 12-inch sauté pan with a cover high enough to cover the cabbage wedges.  Place over high heat and bring up to a boil.  Add the cabbage wedges in, cover, and steam for about 7 to 10 minutes, until the cabbage is tender and just cooked.  Remove from pan and place on 4 plates.  Drizzle the olive oil over the top and sprinkle with sea salt.  Serve.

Read Sandy's story, "Humble Luxury," about cabbage.

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Sandy D'Amato

Sanford (Sandy) D’Amato is a James Beard Award–winning chef who teaches cooking classes at Good Stock Farm, his home in Hatfield. He is the former chef/owner of Sanford Restaurant in Milwaukee, and the author of GOOD STOCK: Life on a Low Simmer, his memoir with recipes. Learn more about Sandy and Good Stock Farm cooking classes at GoodStockFarm.com.