Caramelized Cabbage
Like Russian braised cabbage, but a shade darker and more intense.
1 medium green cabbage (about 7” or 18cm diameter)
1/4 cup olive oil
2 Tbsp butter or more oil as needed
1/4 cup dry white wine, stock, or water
2 tsp pomegranate molasses (or 1 tsp balsamic vinegar)
Salt
Cut the cabbage into thin strips 2” (5cm) by 1/4” (1/2 cm).
Set a 12” stainless steel skillet with straight sides (or something similar) over high heat. Add the oil. When the oil is hot, add the cabbage, salt, and stir. Cook covered stirring occasionally until you develop a lot of browning. Once you are halfway there, start dropping the heat and checking the cabbage more frequently. This will take about 25 minutes. If the skillet is ever dry, add the butter or more oil.
Reduce the heat to low, add the wine, scrape up the brown bits and cook uncovered stirring occasionally until the cabbage starts to brown again, about 10 minutes. Take off heat, stir in pomegranate molasses, taste and adjust for salt. Can be made ahead and rewarmed. Will last in the fridge for 5 days.