Brown-Butter Celebration Cabbage
Growing up, cabbage was a big wintertime staple at Chance Spivey’s house. Most of the time it was fried in a pan with a little butter, salt and pepper. It was very simple and yet, very delicious. This recipe builds on that same simple concept, but with a little more flair. For Spivey, that's what makes cooking fun. He loves to take the things he grew up eating, and dress them up like he’s going to a dinner party. He believes a beautiful local cabbage deserves to be dressed up for at least one night and put in the center of the table.
Ingredients
1 small head of cabbage, stem removed and halved
5 teaspoons kosher salt, divided
6 teaspoons sugar, divided
1 large shallot, thinly sliced
¼ cup apple cider vinegar
½ cup water
2 tablespoons sunflower oil
3 garlic cloves, smashed
3 tablespoons butter
2 cups vegetable stock
1 tablespoon whole grain mustard
3 tablespoons toasted breadcrumbs
1 tablespoon capers, drained
2 tablespoons fresh dill, optional
Directions
Place the cabbage halves cut-side up on a baking sheet and season with 4 teaspoons of salt and 2 teaspoons of sugar, working to get in between the leaves and also ensuring some salt and sugar coats the outside of the cabbage. Set the cabbage aside for an hour.
Place the shallot slices in a small bowl. Combine the vinegar, water, the remaining teaspoon of salt, and the remaining 4 teaspoons of sugar in a small saucepan. Bring to a boil over high heat, stirring constantly until the salt and sugar dissolves. Pour the mixture over the shallots and let sit until you are ready to serve.
Once the cabbage is finished resting, preheat the oven to 350 degrees F.
Heat a large skillet or cast-iron skillet on medium high heat until it’s searing hot. Add the oil and then place the cabbage cut-side down in the pan. Carefully sear the cabbage for 3 to 4 minutes until the cabbage gets a golden brown crust—it's OK if the cabbage gets a little charred—and then flip it over in the pan. Add the smashed garlic and butter. Continue cooking over medium high heat, basting the cabbage, until the butter has started to brown. Add the stock and mustard, allowing it to simmer momentarily on the burner.
Place the pan in the preheated oven and cook until the liquid mixture reduces by half and the cabbage is fork tender, about 10 to 15 minutes.
Place the cabbage halves, cut-side up, on a serving platter or big plate with a rim. Pour the pan sauce slowly over the cabbage so that it fills in between the leaves. Top with the pickled shallots, breadcrumbs, capers and dill.
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