Provided by: Chef Laurent Tourondel
Quarter the cabbage, remove core, and slice crosswise into 1/2-inch strips. Prepare an ice bath. Bring a large pot of salted water to a boil, add the cabbage, and cook for 2 minutes. Strain the cabbage and immediately transfer into ice bath. Allow to sit for 1 to 2 minutes, then drain, using your hands to squeeze out excess water. Set aside.
Heat a large sauté pan, add the oil and bacon, and cook until bacon turns light brown in color, about 2 minutes. Add the cipollini onions and cook over medium heat until the onions begin to caramelize, about 5 to 8 minutes. Add the honey and continue to cook until well combined. Add the blanched cabbage and grapes, season with salt and pepper, and sauté over high heat until the water releases from the cabbage and evaporates completely. Once the mixture appears dry, add the chicken stock and bring to a simmer over high heat. Add the butter and continue to cook until incorporated. Season to taste with salt and pepper. Once the liquid has thickened, add the whole sage leaves and cook for 2 minutes. Remove from heat and serve immediately.(Published 2008)