Saveur

I love Savoy cabbage for its firm, hearty leaves and depth of flavor, which resembles the concentrated intensity of Brussels sprouts. When I was growing up, my mother edited a wonderful book, Classic Indian Cooking (William Morrow, 1980), by Julie Sahni. She tested many recipes, and this smothered cabbage recipe was one of the simplest and a favorite. The tomatoes and toasted spices really bring the cabbage to life. I like to serve this under a grilled pork chop with sliced raw apples and a squirt of fresh lemon juice, or with a simple rice pilaf.

Alex Guarnaschelli is chef of the New York City restaurant Butter.