1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces 1 tablespoon vinegar, such as cider, white wine or even sherry 4 tablespoons butter 2 tablespoons chopped fresh flat-leaf parsley 1/2 bunch fresh chives, chopped Salt and freshly ground black pepper

Braised Cabbage

Recipe courtesy Tyler Florence

Bring a big pot of salted water to a boil over high heat for the cabbage. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it – it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with 4 tablespoons butter, the parsley, chives, and salt and pepper.

Edited: July 31st, 2009