Savoy Cabbage Agrodolce from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard S

Name: Savoy Cabbage Agrodolce from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard S
Ingredients: 1 small head savoy cabbage, outer leaves trimmed, halved, cored, and cut into ¾-inch squares (about 6 cups); 1 large sweet onion, halved lengthwise and cut into ¾-inch squares; Salt; Freshly ground black pepper; 3 tablespoons apple cider vinegar; 2 teaspoons sugar; 2 strips orange zest; 1 tablespoon extra virgin olive oil

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Agrodolce in Italian means sweet and sour, and is usually prepared with sugar and vinegar and often with raisins and pine nuts as well. The cabbage is roasted with a few strips of orange zest for a...

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Ingredients

1 small head savoy cabbage, outer leaves trimmed, halved, cored, and cut into ¾-inch squares (about 6 cups)
1 large sweet onion, halved lengthwise and cut into ¾-inch squares
Salt
Freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons sugar
2 strips orange zest
1 tablespoon extra virgin olive oil