Cavolo in AgrodolceA piquant Italian method of cooking cabbage, Cavolo in Agrodolce (ka-voh-loh in

ah-groh-DOLL-cheh) can be served as a vegetable accompaniment to meat or fish, or as an appetizer.

4 SERVINGS

4 tablespoons vegetable oil 1 medium-sized onion, finely chopped

1 small green cabbage, coarse

outer leaves removed, washed and finely shredded

4 tomatoes, blanched, peeled, seeded and chopped

2 tablespoons white wine vinegar

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon sugar

In a large deep frying-pan heat the oil over moderate heat. Add the chopped onion and cook for 5-6 minutes, stirring

occasionally.

Add the shredded cabbage, a handful at a time, stir well and, as the cabbage cooks down, add the next handful. Add the chopped tomatoes, vinegar, salt and pepper and stir to mix. Simmer for 15-20 minutes, or until the cabbage is cooked.

Add the sugar to the mixture in the frying-pan, stirring to blend well, and cook for 1 to 2 minutes longer. Taste and adjust the seasoning, if necessary, by adding more salt, vinegar or sugar.

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