Braised Savoy Cabbage

Method

1. Remove the outer damaged leaves of the cabbage, trim the stem, cut in half, and remove the hard core. Cut the core into small pieces and set aside. Slice the cabbage into strips about 2-3 cm wide, separating the leaves.
2. Wash the cabbage and let it drain.
3. Finely chop the fresh rosemary (or use dried). Add it to a large pan.
4. Coarsely chop the onion and add it to the pan.
5. Crush the garlic clove, chop it finely, and add to the pan. (Add a red chili pepper if desired.)
6. Add enough extra virgin olive oil to cover the bottom of the pan. Start cooking over very low heat to begin the soffritto. Add coarsely ground black pepper.
7. Gradually add the cabbage to the pan in batches; as it cooks it releases liquid and reduces in volume, allowing you to add more. Cover and cook for about 10 minutes until all cabbage is added and has softened.
8. Season with salt, add the sugar (about 25 g per two cabbages) and the vinegar (apple cider or wine). Cover and continue cooking over the lowest possible heat for 1 hour to 1 hour 20 minutes, until the cabbage is very tender and the liquid has reduced to a flavorful broth.
9. Finish with a pinch of black pepper and a drizzle of extra virgin olive oil. Serve warm.