Sicilian Cabbage With Raisins And Pine Nuts
serves 4-6
Cabbage may not be typically Sicilian, but the sweet, sour and spicy flavors surrounding it in this dish are. Sprinkle in a few teaspoons of white sugar at the end if the cabbage is too tart.
1 large head savoy cabbage, cored and thinly sliced
1/4 cup olive oil
1 tablespoon kosher salt
3 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground chili powder
1 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup toasted pine nuts
prep: 15 minutes
total: 1 hour
microplane zester
Dutch oven
wooden spoon
medium skillet
1. Cut the cabbage in half through the core, then cut each half into quarters. Cut out and discard the core from each quarter, then thinly slice the quarters.
2. Add the ingredients, except the pine nuts, in four layers in a Dutch oven set over medium-high heat, much the same way you would a lasagna: add 1/4 of the olive oil, followed by 1/4 each of the cabbage, salt, sugar, nutmeg, cinnamon, cloves, chili powder, black pepper, vinegar and raisins. Repeat four times, or until all the cabbage is in the Dutch oven.
3. Cover and cook the cabbage, stirring every 10 minutes or so, until it's wilted and has absorbed the flavor of the spices, 30-40 minutes.
4. Meanwhile, toast the pine nuts in a medium skillet over medium heat until they're brown in spots, 4-6 minutes. Remove them to a plate to cool. When the cabbage is almost done, stir in the pine nuts and serve.
