- 1 large head white cabbage
- 1 cup dry white wine
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 8 tablespoons (1 stick) unsalted butter, cold
Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tightfitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.