Sauteed Cabbage with Balsamic Vinegar

Thin shreds of cabbage and minimal ingredients let you cook this dish in a flash. Tuck a small pile under any simply cooked meat, poultry, or fish for a silky and slightly acidic counterpoint. Other vegetables you can use: any cabbage type, sliced Brussels sprouts, endive, or radicchio.

3 tablespoons extra virgin olive oil

6 cups shredded cabbage, preferably Savoy (about 1 small head)

1 tablespoon garlic slivers (optional)

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

Toasted pine nuts for garnish (optional)

• Put the oil in a large, deep skillet over medium-high heat. When it’s hot, add the cabbage and garlic; cook, stirring occasionally, until the cabbage softens and is only lightly browned, about 10 minutes.
• Sprinkle with salt, lots of pepper, and the balsamic vinegar; cook until the liquid has thickened a bit. Garnish with pine nuts if you are using them and serve hot. < ul>Gingered Cabbage.
• Use Napa cabbage if possible. Substitute a neutral oil, like grapeseed or corn, for the olive oil and soy sauce for the balsamic vinegar. Add 1 tablespoon minced fresh ginger. Proceed with the recipe, garnishing with chopped fresh cilantro.

MAKES: 4 servings

TIME: 20 minutes