This steamed cabbage salad is a real delight. Cabbage gets steamed until tender but still green and slightly crisp, and then it’s bathed in a brown butter vinaigrette that’s nutty and spiked with sherry and red wine vinegar. It’s great with almost any cut of pork, or even as the main with a wild rice and mushroom pilaf. Try to seek out savoy cabbage, since its texture is extra tender, but green or red cabbage also work.
- Cut the cabbage into 2-inch wedges, then cut the roots off, salt the wedges thoroughly (in between the leaves, too!), and set aside.
- In a small pot, melt the butter over high heat. Once melted, add the slivered almonds and stir vigorously as the butter bubbles. Once the almonds begin to brown on the edges, turn the heat off, about 2–3 minutes. Keep stirring the almonds until the bubbling mostly stops, about 2–3 minutes more. Stir in the vinegars, honey, and cinnamon. Season with salt and set aside.
- Add 3 1/2 cups of water (about 1-inch deep) to a Dutch oven and place a steamer basket over the water. Turn the heat on high and cover with a lid. Once the water is steaming, place the cabbage wedges into the basket along with the raisins. Steam until the cabbage is very tender, but not falling apart or mushy, and the raisins are plump, about 10 minutes.
- To serve, place the cabbage leaves and raisins on a platter or plates, then add the thyme to the brown butter and spoon over the cabbage.
Christian is a California based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café. He has a bi-monthly cooking column in the San Francisco Chronicle and has words in Edible Magazine, Food52, and Epicurious. When he's not at home he's traveling to Mexico, exploring its cuisine and his heritage.