This dish is my interpretation of the braised green cabbage you’ll see on menus all over Tel Aviv. In my version I sear the wedges of cabbage like vegetable steaks, splash them with wine and stock, cover them, and cook them slow and low until the vegetables soften and deepen in color. If you want the wedges to hold their shape, stop at about 2 hours. But if you’re OK with a messier, slightly mushier finished product that takes on more delicious flavor the longer you leave it in the oven, by all means cook it for an extra hour; just make sure the bottom of your pot doesn’t begin to burn. Once the cabbage is done to your liking, finishing with butter and crème fraîche is highly recommended, but a glug of good olive oil adds its own kind of wonderful. Either way, this is a dish you could make a meal out of, paired with a glass of crisp, dry white wine and a piece of crusty bread, at least once a week.