A head of cabbage, insignificant as it may seem, is a winter kitchen's best friend, according to renowned Chef Tom Colicchio. This humble vegetable not only lasts up to two months when stored properly in your refrigerator's crisper drawer, but also becomes the star of a nutritious, delicious side dish with a little creative cooking.

Be it red or green, cabbage varieties don't differ much in taste, boasting an appealing, mildly peppery flavor and dense, crisp leaves. They can seamlessly take the place of one another in recipes, depending upon what's in your fridge. However, red cabbage tends to slightly edge out green cabbage nutritionally.

Chef Colicchio's method for this dish uses a common cooking technique known as braising. The process begins with roasting the food in fat for a beautiful, browned exterior. Then, liquid is introduced, the pot is covered, and the food is left to simmer slowly, resulting in an interesting fusion of roasting and steaming. Unlike stewing that requires a lot of broth, braising uses just a third of the quantity, which is not enough to fully submerge the food.

For this simple, delectable braised cabbage recipe, originally designed to yield 4 to 6 servings, you will need: 2 tablespoons of extra-virgin olive oil; 1 (1 1/2-pound) head of green cabbage, divided into 6 wedges; 1/2 cup chopped bacon (2 ounces); 1 onion, halved and thinly sliced lengthwise; kosher salt; 1/2 cup of apple cider vinegar; 2 cups of apple cider; 1 tablespoon of unsalted butter; and freshly ground black pepper.

Begin the dish by browning the cabbage wedges in shimmering olive oil over moderate heat. Once browned, they should be removed and set aside. Then cook the bacon, followed by the sliced onion with a pinch of salt, until it softens and begins to brown. Afterward, add the vinegar and let it simmer until reduced by half. Following this reduction, add the apple cider, then reintroduce the cabbage wedges to the skillet, ensuring all are submerged in the liquid. Cover the skillet and allow the cabbage to simmer for about 20 minutes until tender. Afterwards, the cabbage should be removed with a slotted spoon and set aside under a foil tent.

Finally, allow the remaining sauce to boil until slightly thickened. Remove from heat, swirl in butter, and season the sauce with salt and pepper before spooning onto the cabbage. This simply delicious cabbage dish, as created by Chef Tom Colicchio, can be enjoyed throughout the colder months as an accompaniment to your protein of choice.