BRAISED SAVOY CABBAGE
1 Tablespoon olive oil
4 slices bacon, cut into ¼-inch pieces
1 yellow onion, peeled and finely chopped
1 head savoy cabbage, halved, cored, and thinly sliced
½ cup red wine vinegar
½ cup red wine
1 Tablespoon kosher salt
1 teaspoon freshly ground pepper
Warm the oil in a large stainless-steel pot over medium heat. Add the bacon and onion, stirring, until the onion is translucent, 5 minutes. Add the cabbage and sauté for 5 minutes, stirring often.
Pour in the vinegar and red wine and add the salt and pepper. Cover and reduce the heat to low. Cook, stirring occasionally, until tender, about 30 minutes. Alternatively, the cabbage can be cooled, covered and refrigerated for up to 1 day. Warm before serving.
Serve tournedos on bed of braised red cabbage. Ladle sauce around plate.