We had a large head of cabbage taking up a lot of space in the refrigerator for more than a week, so I was motivated to find a way to use it soon. Barbara’s go-to dish for cabbage is cole slaw, but that was not going to use very much, so more intensive research was necessary.
Fortunately, I found a Melissa Clark recipe online in the NY Times Cooking section that intrigued me: Cabbage and Onion Torta. We had all the ingredients, and Melissa had made a very good video, so we settled on that. My wife’s dough handling skills made it clear that this was for her to cook.
Here is the link for the video:
Here’s what ours looked like:
The wine is another story. I had recently bought a bottle of Georgian white wine, Rkasiteli grapes. This one, however, was an amber wine, much richer than others I had enjoyed, because it was fermented on the skins — as described on the back label. “Bouquet of wild flowers with notes of dried apple and apricots” was completely accurate. We both loved the wine, and it complemented the dish.
If you’re astute, you may notice the blurry image of an animal outside, in the photo with the wine glass. It was one of the wild turkeys who explore our property regularly, so I took a snapshot through the kitchen window, so you could see him better.