This recipe from LaLou, in Brooklyn, makes the most of tender, compact heads of Caraflex cabbage. The conical bulb is halved, steamed, and then seared, before being slathered with salty anchovy butter and bread crumbs. Wine-plumped golden raisins add a touch of sweetness to complement the natural sweetness of the cabbage.
- Scrub the outside of the cabbage, discarding any compromised outer leaves.
- Steam the whole head of cabbage for 7-10 minutes. It should be tender enough to slice down the middle with a knife but still hold together.
- Once the cabbage has cooled for about 5-10 minutes, cut each head of cabbage in half.
- Season the inside of each cabbage generously with a tablespoon of olive oil and a sprinkle of salt.
- Heat another tablespoon of olive oil in a cast-iron skillet over medium heat. Roast the cabbage, cut-side down, until it forms a hard crust, about 3-4 minutes.
- Remove the cabbage from the cast-iron and plate, facing the seared side up.
- Mash three anchovies with ¼ tablespoon of unsalted butter until combined.
- Microplane one clove of garlic into remaining olive oil.
- Dress the seared cabbage with the anchovy butter and garlic oil. Finish with reconstituted golden raisins and bread crumbs.