Braised Cabbage

My friend, Tom, hates cabbage. Apparently he has some unique college roommate experience that has turned him off it for life. Well, I bet you think I will tell you, "Oh my God, he made this cabbage and he can't get enough!" Well, no, this is more of a challenge to him.

This really is the best cabbage I have ever had. The vinegar must really make a difference. Also, don't cook it too long. I was never a cabbage fan, either, but after this I have changed my mind. (By the way, this goes with the Ultimate Pork Roast. Thanks, Tyler!!!!)

Ingredients

• 1 tablespoon vinegar, such as cider, white wine or even sherry
• 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch fresh chives, chopped
• Salt and freshly ground black pepper

Directions

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.