Poached winter cabbage in red wine

Thomasina Miers offers up another winning combination: greens simmered in leftover red wine and piled on garlicky toast
By Thomasina Miers
Poached winter cabbage in red wine
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 5 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 cloves garlic, chopped
  • 2 sprigs thyme
  • 1 large bulb treviso or 2 bulbs of a smaller variety of chicory, finely sliced
  • 1 savoy cabbage, core removed, finely sliced
  • 100 g Serrano ham
  • 375 ml leftover red wine
  • 2 tbsp balsamic vinegar

To serve

  • sourdough, or other dense country loaf, cut into slices
  • 1 cloves garlic
  • extra virgin olive oil, for drizzling
  • freshly grated parmesan, to taste


1. Put the olive oil in a heavy-bottomed saucepan and fry the onion gently until it starts going soft. Add the garlic and thyme and cook for about five minutes over a low heat.

2. Add the treviso (or other chicory), cabbage and ham. Cook for another few minutes - but not long enough for the ham to go crisp - and then pour in the wine and vinegar.

3. Season with salt and pepper and cook over a low-to-medium heat for about 20 minutes.

4. Heat a griddle to hot and toast the slices of bread on both sides. Rub the toast with the garlic clove and drizzle generously with extra virgin olive oil.

5. To serve, top the toast with the cooked cabbage and sprinkle with freshly grated parmesan.

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