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Slice up cabbage into large wedges, leaving the stem intact.
Char the cabbage until golden on the hot skillet with the fat already melted in the pan. Season with salt.
Mix white wine and chicken stock. Pour around cabbage slices. Add more salt.
Cover each slice of cabbage with a large leaf to keep the steam in.
Cover with a lid but vented, so steam can escape.
Halfway through cooking, flip the slices and cover them again with the large cabbage leaf.
Remove the lid and cover leaf once the liquid is mostly gone and allow it to cook off (mostly).
Finish with a splash of red wine vinegar and pepper.
Enjoy with anything!