Kapusta

Did you know that August 28th is national bow tie day in the U.S.? And what better way to celebrate it than with a dish made from garden fresh cabbage and sweet onion combined with bow tie pasta? Kapusta is cabbage braised low and slow in a large Dutch oven to bring out the flavor of the onions and marry it with the cabbage as it grows ever more tender.

Kapusta
Prep: 15 minutes
Cook: 2 1/2 hours

Makes: 6 servings

1 large heavy green cabbage, halved, cored
1 large sweet yellow onion (such as Vidalia)
6 tablespoons olive oil
Pepper and salt

1. Dice: Cut cabbage into ¾ inch dice. Cut onion into ½ inch dice. In a Dutch oven or other large, heavy pot, toss cabbage, onion and oil. (Go ahead, use your hands.) Season generously with pepper.

2. Caramelize: Slide pot into a 325-degree oven and let cook uncovered, stirring now and then, until soft, sweet and golden-brown, about 2 1/2 hours. Season with salt.

3. Serve: Delicious as a side dish to sausage or roast meat. Or boil a pound of bow tie noodles and toss with kapusta for a classic comfort dish.