Italian Style Savoy Cabbage

1 pound savoy cabbage

3 tablespoons olive oil

1 large onion, halved and cut into very thin rings

2 garlic cloves, minced

½ pint cherry tomatoes, quartered

½ cup chicken stock, or vegetable stock

2 tablespoons red-wine vinegar

1 teaspoon dried thyme

salt and pepper to taste

1 tablespoon butter

Pecorino Romano or Parmesan for grating

Remove the core of the cabbage and cut the remaining cabbage into 1/4-inch strips. You should have about 4 firmly packed cups of cabbage strips.

Place the olive oil in a large sauté pan over high heat. Add the onion rings, and sauté until they start to soften and brown. Add the cabbage and garlic, stirring to blend well. Add the cherry tomatoes to the pan. Add the stock, vinegar, and thyme. Season well with salt and lots of freshly ground black pepper. Bring mixture to a boil, reduce heat, and cook, covered, for 30 minutes, or until cabbage is softened and flavors are blended.

When ready to serve, stir butter into the cabbage and top with grated cheese.