This recipe comes from <a href="https://food52.com/shop/products/1881-prune-signed-copy"> <em>Prune</em></a>, Gabrielle Hamilton’s first cookbook, and, like many of the vegetable recipes included in the book, relies on a minimal but big-flavor ingredient list — garlic, anchovies, butter — and good technique: proper braising over low heat with a tight-fitting lid. Never did I imagine cabbage alone could count as dinner, but I find this cabbage completely addictive. Lemon and parsley added at the very end offer an acidity and freshness that so nicely complements the briny broth, and parmesan and a hunk of bread make it a meal.

Share: