Cabbages aren't just a cold weather food--they're beautiful at this time of the year, too. I love to make this braised cabbage to serve alongside some locally made sausage or a grilled pork chop. With the leftovers I make a Venetian cabbage soup--a light but comforting meal, especially in a rainy summer night. (Bonus, it will help you use up that risotto rice I made you buy for the beet green risotto.)
Finely shred the cabbage leaves, discarding the thick core. You can use the slicing attachment of a food processor to do this, but it doesn't take long if you have a steady hand.
In a heavy pot with a tight lid, heat the oil. Saute the onions until golden, then add the garlic and cook until fragrant and faintly colored. Add the cabbage and cook, stirring, for about one minute or until the cabbage begins to wilt.
Add the salt, pepper, water and vinegar and stir well. Cook, covered, over low heat, for 1-1/2 hours, checking occasionally to stir and adding water 1 T. at a time if needed to keep the cabbage from burning. The longer it braises, the more flavor will develop, so give it time if you can.
Reserve three cups (if planning to make the soup) and serve hot.