Seared Savoy Cabbage with Easy Dill and Caper Sauce

I first ate seared cabbage wedges at Luce restaurant in Portland. Luce is my favorite Italian restaurant that I've been to in the United States. Their simple and precise treatment of the finest ingredients is the closest representation of the life changing food I ate while living in Tuscany. Giant wedges of green cabbage seared in garlic oil are brought to the table, their edges golden and crips, leaves tender and toothsome. I attempted recreating their dish with a little flair of my own - a quick and easy dill and caper sauce. Seared cabbage is my favorite way to eat cabbage now, you can sear it on a cast iron pan or grill it. It makes the perfect side to accompany a pork chop, salmon, or can serve as the base for a delicious breakfast, topped with a fried egg and served with crispy potatoes. This one is for all of you cabbage lovers out there, and is, perhaps, the dish to convince those not yet on board the cabbage train to take a ride