Stewed Savoy cabbage

Last night's meal was a winner. I had buckets of post-Thanksgiving turkey stock, and I wanted to use some of it sooner rather than later (the rest is in the freezer). I remembered that I'd once braised some cabbage in chicken stock and it had tasted delicious, so I thought I'd try that again, but with turkey stock this time.

What to have with it? Braised cabbage suggests pork to me, so I went for some spicy pork sausages (store-bought, but very tasty), and to complete my emerging Austrian theme I added some boiled potatoes. (I found some purple potatoes, which looked great sliced on the plate next to the bright green cabbage.) I finished it all with a sauce made of reduced vermouth and turkey stock, with some Dijon mustard mixed in. It was outstanding, if I say so myself.

The centerpiece was definitely the cabbage. I'd wanted to braise the cabbage in the oven, like I had done before with the chicken stock, but I found I only had an hour in which to cook, so I simmered it fairly actively on the stove instead. I'm guessing that braising would have allowed the cabbage to develop more depth of flavor, but it was so tasty as it was that I'm going to share my recipe just the way I made it last night.

One last point: the cabbage was Savoy cabbage, and this matters. Savoy cabbage is smaller, curlier, less tough, and milder in taste than regular green cabbage. When cooked through it kind of dissolves in your mouth in deliciously cabbagey chunks, instead of remaining in chewy sheets like regular cabbage. Give it a try if you've never had it.

2 Savoy cabbages, cut lengthwise into quarters
1½ small onions, thinly sliced
1 quart turkey stock
1½ tbsp butter
¼ tsp grated nutmeg
6 peppercorns
1 bay leaf
salt to taste

Heat the butter in a large dutch oven over medium heat, then add the onions and cook until softened, a few minutes.

Add the nutmeg and the cabbage quarters, and turn everything so all the cabbage is well coated.

Add the stock, the peppercorns and the bay leaf, cover the pan, and cook at a slow simmer until the cabbage is fork-tender, about an hour.

Season well with salt, and serve.