Cabbage with Sherry

     This recipe is designed to influence unbelievers. If we are to make any headway with such people, four hints are in order.
     First, slice the cabbage thinly. Then, coat the strands with oil and keep the cooking brief. Third, season with urban ingredients, as below with sherry and toasted cashews. Finally, serve on a ceremonial platter, or low serving bowl, to complete the unvoiced message that this is a long way from peasant fare.
     As always, the cabbage should be seasoned suitably, with due regard for its characteristics.

Braised Cabbage with Sherry
HAUTE CABBAGE
     This recipe uses the method for Braised Cabbage II above, with preliminary sauté in oil.

     Remove and discard the outer cabbage leaves. Cut the head in quarters and remove the core. If you wish to use the core, chop it fine, otherwise discard it.
     Slice the cabbage and onion as thin as you can by hand. (Use a mandoline or electric slicer, if you have one.)
     Peel the apple if you wish and dice it in ¼ inch pieces.
     Sauté the onions and apple in the olive oil, stirring frequently, until onions are translucent, about 5 minutes.
     Stir in the cabbage. Simmer gently 5 minutes. Stir frequently so that cabbage is well coated.
     Stir in water, vinegar, sherry, and salt. Cover and simmer gently. Stir from time to time.
     At 15 minute point, taste and correct sherry, vinegar, and salt. Simmer 25 or 30 minutes overall. Cabbage should taste cooked, but retain a slight crunchiness.
     Sprinkle cooked cabbage generously with fresh ground pepper. Decorate with optional toasted cashews and serve.

Sea Bass with Cabbage
Serving suggestion