Marinated Savoy Cabbage
To give this slaw zing as a foil to braised beef, Smillie wilts cabbage in brine and then massages it with an acidic vinaigrette, softening the leaves' snappy bite.Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.