A New Way to Cook by Sally Schneider.
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
2 cups Riesling
6 ounces of lean smoked ham, cut into 1 1/2-inch chunks
1 1/2 teaspoons fresh thyme
pinch of red pepper flakes
1 medium Savoy cabbage, cored and shredded or cut into thin strips
1 teaspoon kosher salt
freshly ground black pepper
1 to 2 teaspoons Champagne, white wine, or cider vinegar
Set a large flame-proof casserole over medium-low heat, add oil and onions. Cover and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the wine, ham, thyme, and pepper flakes. Bring to a simmer and cook for 5 minutes. Stir in cabbage, salt, and black pepper to taste. Cover and simmer for 10 minutes.
Rearrange the cabbage and cook until tender but not mushy, about 30 minutes. Remove the ham and discard. Stir in vinegar, if desired.
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