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)
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.