Instructions: * Note: Green garlic is immature garlic harvested before the familiar bulb or "head" forms.

Core cabbage and cut into thin wedges to yield about 8 cups. In a large pot of boiling salted water, cook the cabbage for 3 minutes. Drain the cabbage, finely chop it and set aside.

Clean and chop the green garlic, including a couple of inches of the green leaves from each plant.

In a deep wide pot over medium-low heat, saute the onion and garlic until soft and translucent, about 5 minutes, stirring occasionally and being careful not to let the vegetables brown. Add the cabbage, 1 to 2 teaspoons salt and cook uncovered 5 to 10 minutes.

Cover the pot, turn the heat to low, and cook the vegetables slowly until they are reduced and very creamy; this could take an hour or more.

Lift the lid and stir occasionally. If there is a lot of liquid in the pot, leave the lid off for a while. If the mixture seems dry or in danger of sticking, add a bit of water or chicken stock. Taste for seasoning and add more salt and pepper, if desired. This may be made a day ahead and reheated on low heat.

This recipe yields 6 servings.

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