The Elixir of Life

[TeeDee]

I had a very nice 30 year old grappa barrique in the Dolomites the other week.

 

[johnnytheboy]

I’m thinking cabbage sautéed in butter with black pepper is gaining entering my list!

I enjoyed it this winter a lot!

 

[Keith_Beef]

I’m thinking cabbage sautéed in butter with black pepper is gaining entering my list!

I enjoyed it this winter a lot!

My mother used to cook what she called "Austrian baked cabbage". Take a white or Savoy cabbage and halved it vertically.

Over the flat side, sprinkle caraway seeds; pull the sides to open the spaces between the leaves so that the seeds get inside.

Spread some butter on the flat side.
Put the two halves, flat side up, in a casserole dish and pour some milk over them and cook in a medium oven.

Most recipes that I've seen for "Austrian baked cabbage" want you to shred the cabbage, rather than leave it in big pieces. My mother's method is a bit more like Ottolenghi's way of cooking big veg whole (though his aim is to use high heat to convert starches into sugars).