Seared Savoy Cabbage with Easy Dill and Caper Sauce

Recipe Author: Gracie Schatz

This simple and quick side dish features seared Savoy cabbage wedges topped with a tangy dill and caper sauce. The combination of the tender, caramelized cabbage and the flavorful sauce makes this a standout accompaniment to any meal.

Ingredients:

- 1 whole Savoy cabbage, cut into 6 wedges

- 2 cloves garlic, peeled and crushed

- 1 cup finely chopped dill

- 1 small shallot, peeled and minced

- 1 Tbsp Dijon mustard

- 2 Tbsp capers, roughly chopped, and 1 Tbsp caper juice

- 3 Tbsp apple cider vinegar

- 4 Tbsp olive oil

- 1 Tbsp vegetable oil (safflower, sunflower, avocado, grape seed, or canola)

- Salt and pepper to taste

Instructions:

1. Prepare the Cabbage:

   - Slice the cabbage into 6 wedges, keeping the core intact so the wedges hold together. Rinse well with cold water and salt the wedges generously on both cut sides.

2. Sear the Cabbage:

   - In a large cast iron pan over high heat, add 1 Tbsp vegetable oil, 1 Tbsp olive oil, and the crushed garlic cloves. Cook until the garlic starts to sizzle, then remove the garlic and set it aside.

   - Add the seasoned cabbage wedges to the pan. They should sizzle as they hit the pan. Reduce the heat to medium and cook for about 5 minutes on each side until the edges are deeply golden. Cook the back curved side for a couple of minutes to ensure the leaves are tender.

3. Make the Dill Sauce:

   - While the cabbage is searing, finely dice the shallot and place it in a small bowl with apple cider vinegar, capers, caper brine, and mustard. Add a pinch of salt and pepper, then set aside.

   - Just before serving, finely chop the dill and stir it into the caper mixture. Add enough olive oil (about 3 Tbsp) to make the sauce loose and easy to drizzle.

4. Serve:

   - Top the seared cabbage wedges with the dill caper sauce and enjoy!

Tip: The dill caper sauce is also delicious over salmon or scrambled eggs, so don’t throw away any leftovers!