Braised Cabbage with Wine and Nutmeg

From A Polish Country House Kitchen

1 head savoy cabbage (other kinds of green cabbage work too, including bok choy)

2 tablespoons olive oil

salt and freshly ground pepper

1/2 cup dry white wine

pinch of nutmeg, freshly ground if possible

1 teaspoon brown sugar

PREPARATION

Core the cabbage with a V-shape cut like this, and chop into 1/2 inch or so shreds.

Warm the olive oil in a large skillet over medium hear, add the cabbage and cook until soft, about 5 minutes. Do not let it brown, as it can become bitter.

Season with salt and pepper, add the wine and let it bubble for a couple of minutes, Turn the heat down, add the nutmeg and brown sugar and stir. Simmer, covered, until tender, about 15 minutes. If the cabbage is drying out or cooking too fast, add 1/4 cup water. When ready, uncover and raise the heat to medium high to reduce any extra liquid. Taste for seasoning and serve immediately.