If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.