Chris Kaplan-Walbrecht, Garden of Eve   (Photo: Marcus Nilsson)

Braised Savoy Cabbage

THE CHEF:
Laurent Tourondel (BLT Market and eleven other BLTs around the country)
To free up oven space for the all-important turkey, Laurent Tourondel recommends braising cabbage on the stove. “It’s a different, faster way to make this homey recipe,” he says. Tourondel likes the addition of bacon, which adds fat and flavor.

THE FARMER:
Chris and Eve Kaplan-Walbrecht (Garden of Eve) Aquebogue; 631-523-6608 or gardenofevefarm.com
Chris and Eve Kaplan-Walbrecht have agricultural roots (Chris grew up on a dairy farm, and Eve has an environmental studies degree), so opening an organic farm on Long Island was only logical. In 2004, the couple started a Community Supported Agriculture group, which supplies vegetables to over 1,000 households and restaurants each week for a fee of $500 per season. “Our cabbages grow with compost and natural fertilizers, and after the frost hits, it makes them even sweeter,” says Chris.

THE RECIPE:
1 large head Savoy cabbage (approximately 2 to 3 pounds)
1 tablespoon olive oil
6 slices thick-cut bacon, sliced crosswise in lardons
12 medium-size cipollini onions, thinly sliced
1 tablespoon honey
1 cup white grapes, halved, seeds removed
1/2 cup chicken stock
5 tablespoons butter, diced
Salt and freshly ground black pepper
3 sage leaves

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.