Cavolo Sofegao

This is an adaption of a Marcella Hazan recipe; sofegao is Venetian dialect used to describe a 'smothered' dish like this. It makes a great side dish, but it's even better as an antipasto or even light meal if topped with a poached egg or two.

Thinly slice a head of green cabbage and a medium onion. Saute the onion for a few minutes in a little olive oil, then add the cabbage and cook until it wilts, about five minutes. Add a tablespoon of white wine vinegar, cover, and cook over very low heat for about an hour. Drizzle with a little of your very best olive oil at the table.