Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Serves 6

Any variety of cabbage works well with this recipe- our lovely red, Savoy or the common green variety.  The Venetian word for this method of cooking is sofegao, or smothered.

2 pounds of green, Savoy or red cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Fresh ground black pepper
1 tablespoon of red wine vinegar

Detach and discard the first few outer leaves of the cabbage.  The remaining head should be shredded.  You can use a food processor for this or you can do it by hand.  If you do it by hand, slice it off the whole head, turning the head around as you do a section.  Gradually you will expose the core, which can be discarded.

Put the onion and olive oil into a large saute pan and turn the heat to medium.  Cook until the onion starts to color and then add the garlic.  Cook the garlic briefly and then add your shredded cabbage.  Turn the cabbage over 2 or 3 times until well coated and cook until it has wilted.

Add salt, pepper and the vinegar.  Turn the heat down to very low and cover the pan tightly.  Cook for 1/2 or so until it is very tender, turning from time to time.  If the liquid in the pan becomes insufficient, add 2 tablespoons of water.  When done taste and correct for salt and pepper.  Allow to settle a few minutes off heat before serving.