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Foraging with Alexis Nikole Nelson.
This simple, hearty stew was inspired by a Peloponnese recipe from Diane Kochilas, an expert on Greek cooking and cuisine. We borrowed her technique of grating the onion so that it breaks down completely, adds silky texture and quickly relinquishes all of its flavor to the braising liquid. The cabbage and tomato paste are browned to develop depth and complexity. Serve with garlicky braised greens and crusty bread.
tablespoons extra-virgin olive oil, plus more to serve
small head (1 pound) green cabbage, halved, cored and cut into 1-inch ribbons
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