Braised Cabbage in Saffron Tomato Sauce Saffron adds an exotic touch to the plain-Jane image of cabbage. Makes 6 servings.
	Ingredients: 1 tablespoon olive oil 1 small onion, chopped 1 small leek, chopped 1/4 teaspoon saffron threads soaked in 1/3 cup white wine One 16-ounce can whole tomatoes, seeded and chopped with juice Kosher salt and freshly ground black pepper to taste Hot pepper flakes to taste 1 small cabbage, about 11/2 pounds 1 tablespoon chopped fresh parsley
	Instructions: 1. Put oil in medium saucepan over medium heat. 2. Add onion and leek and cook, stirring, until soft, about 5 minutes. 3. Add saffron and wine. 4. Cook 1 minute. 5. Then add tomatoes, salt and pepper to taste, and hot pepper flakes, as desired. 6. Simmer 15 to 20 minutes. 7. Adjust seasonings as needed. 8. Meanwhile, preheat oven to 375°F. 9. Core cabbage and cut into 6 wedges. 10. Put a small amount of sauce on the bottom of an oval baking dish. 11. Add cabbage, cut side down, in a staggered fashion. 12. Season cabbage with salt and pepper. Then add remaining sauce. 13. Cover and put in the oven. 14. Cook about 45 minutes or until just tender. 15. Remove from oven halfway through and baste cabbage with tomato sauce. 16. Top with parsley and serve.

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