Braised Cabbage

When the weather turned from warm and sunny to chilly and rainy, I decided I needed to cook something comforting. Being of Eastern European descent, that could only mean one thing - cabbage. And as luck would have it, I had a bookmarked recipe for Braised Green Cabbage from Smell & Taste are My Memory.

As with many of the "comfort foods" I make, this took a while - 2 hours of slow braising, followed by 15 minutes at higher heat to brown the cabbage. Plus an overnight rest in the fridge, because braised things are always better the second day.

I was a little worried that the recipe only called for 1/4 cup of broth and 1/4 cup of olive oil (of which I only used half), but I forgot that the tight seal of the foil on the dish would prevent the liquid from escaping. What I ended up with was meltingly tender, sweet, almost nutty cabbage, accompanied by caramelized bits of onion and carrot.

So what did I do with the final product? A wedge in a bowl, next to some of the stewed white beans with lamb that I had just made. And a fried egg on top.

Is there anything that can't be made even better when topped with a runny yolk?