From *Essentials of Classic Italian Cooking*, by Marcella Hazan
Submitted by Amy Rindskopf, a Somerville worktrade member

Serves 6

2 pounds green, red or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Black Pepper
1 tablespoon wine vinegar

1. Detach and discard the first few leaves of the cabbage. The remaining
head of leaves must be shredded very fine. If you are going to do it by
hand, cut the leaves into fine shreds, slicing them off of the whole head.
Turn the head after you have sliced a section of it until gradually you
expose the entire core, which must be discarded. If you want to use the
food processor, cut the leaves off from the core in sections, discard the
core, and process the leaves through a shredding attachment.

2. Put the onion and olive oil into a large saute pan, and turn the heat on
to medium. Cook and stir the onion until it becomes colored a deep gold,
then add the garlic. When you have cooked the garlic until it becomes
colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2
or 3 times to coat it well, and cook until it is wilted.

3. Add salt, pepper, and the vinegar. Turn the cabbage over once
completely, lower the heat to minimum, and cover the pan tightly. Cook for
at least 1 1/2 hours, or until it is very tender, turning it from time to
time. If while it is cooking, the liquid in the pan should become
insufficient, add 2 tablespoons water as needed. When done, taste and
correct for salt and pepper. Allow it to settle a few minutes off heat
before serving.