Ingredients:1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper
Directions:
1. Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don’t overcook it – it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.