Cabbage Braised with Onions

Slow-cooked onions add sweetness to this dish, and the touch of cayenne makes it wonderfully spicy. Other vegetables you can use: any cabbage, kale, chard, or collards.

2 cups sliced onion

3 tablespoons butter or olive oil

3 tablespoons tomato paste

1/4 teaspoon cayenne, or to taste

11/2 to 2 pounds Savoy or other white cabbage, cored and shredded

Salt and freshly ground black pepper

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Put the onion in a large, deep skillet or casserole over medium-low heat. Cover and cook, stirring every 5 minutes, until the onion has given up its liquid and is almost sticking to the pan. Add the butter or oil, raise the heat to medium-high, and cook until the onion browns nicely, 5 to 10 minutes.

Add the tomato paste, cayenne, 1/2 cup water, and the cabbage and sprinkle with salt and pepper. Stir, then cover. Cook until the cabbage is tender but not mushy, about 30 minutes, stirring occasionally. Serve hot or warm. Cabbage Braised with Wine and Nutmeg.

Omit the onion, tomato paste, and cayenne. In Step 1, cook the cabbage in the oil until it starts to brown. Substitute white wine for the water and add it to the cabbage; then add 1 teaspoon brown sugar and 1/4 teaspoon freshly grated nutmeg. Proceed with the recipe, cooking for another 15 minutes.

MAKES: 4 servings

TIME: About 1 hour