Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

Ingredients

Kosher salt

1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces

6 Tbs. unsalted butter

1-1/2  lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch-thick slices

1 tsp. granulated sugar; more as needed

1/4 cup white wine, preferably Riesling

1 tsp. caraway seeds, lightly toasted

Directions

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.

Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1-1/2 minutes. Add the remaining 3 Tbs. butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm.

Eggplant Parmesan Rollatini

RealSimple.com

Ingredients

4 tablespoons olive oil

2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)

kosher salt and black pepper

1 1/2 cups marinara sauce

2 large eggs

1 15-ounce container ricotta

2 teaspoons dried oregano

2 cups grated mozzarella (8 ounces)

1/2 cup grated Parmesan (1 1/2 ounces)

Directions

Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.

Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.

Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.

Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Orecchiette with Savoy Cabbage and Caramelized Onions

Food and Wine.com

Ingredients

1/2 pound orecchiette

3 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

1 medium onion, thinly sliced

6 ounces thinly sliced ham, cut into strips

1 1/2 pounds Savoy cabbage, cored and finely shredded

Salt and freshly ground pepper

1/2 cup freshly grated pecorino cheese, for serving

In a large pot of boiling salted water, cook the orecchiette until al dente; drain and reserve along with 1/4 cup of the cooking water.

Directions

Meanwhile, in a large saucepan, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring often, until browned, about 8 minutes Add the ham and cook until it starts to brown, 2 to 3 minutes. Add the cabbage and season with salt and pepper. Cover the saucepan and cook over moderate heat, stirring once or twice, until the cabbage is tender, about 7 minutes.

Add the orecchiette and the reserved cooking water to the saucepan along with the remaining 2 tablespoons of butter and 1 tablespoon of oil and toss. Cook over moderate heat until the pasta is hot. Serve immediately, passing the cheese at the table.