Serves: Serves 4
- Kosher salt to taste
- 1 head cabbage, outer leaves removed and cut into 6 wedges
- 3 tablespoons unsalted butter, divided
- 1 teaspoon cracked black pepper
- 3 tablespoons apple cider vinegar
- ¼ cup, toasted bread crumbs
Bring a medium pot of water to the boil. Once boiling, add enough salt—to where it tastes like the ocean. Add your cabbage wedges to the water and boil until tender, about 6 minutes.
Meanwhile in a medium sauté pan, add 2 tablespoons of the butter and bring to a medium heat. Let the butter brown a bit, but do not let it burn. Using a skimmer, pull the cabbage out of the boiling water, making sure to drain any excess water, and carefully place the wedges cut side down in the brown butter. Season the cabbage with more salt and cracked black pepper.
Check the cabbage after 1 to 2 minutes. If it is golden and crispy, give it a flip to the other side. Quickly add the vinegar and the remaining tablespoon of butter and baste the cabbage as it cooks. After about a minute of basting, remove the cabbage to a serving plate and finish with the toasted bread crumbs.