Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce
Ingredients
- ¼ cup walnuts, toasted and coarsely chopped
- 1 tablespoon capers, rinsed if salt-packed
- 2—3 anchovy fillets, rinsed if salt-packed (or ½ teaspoon anchovy paste)
- 1 garlic clove, minced
- ⅓ cup extra-virgin olive oil, plus 2—3 tablespoons for searing
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- ½ teaspoon red pepper flakes, or other chile (optional)
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- 1 medium head Napa or Savoy cabbage, outer leaves removed, quartered, leaving core intact
- 2 small apples, halved around the middle, seeds and cores intact
Instructions
- In a small food processor or with a mortar and pestle, roughly grind walnuts, capers, anchovies and garlic. Remove to a separate bowl. Whisk in ⅓ cup olive oil, lemon juice, mustard, honey, pepper flakes if using and parsley. Season with salt and pepper to taste. Set the sauce aside. Rub the exposed edges of the cabbage and apples with remaining olive oil; season liberally with salt and pepper, forcing some seasoning between cabbage leaves. Place a cast-iron or other heavy-bottomed skillet over high heat for several minutes to preheat. When the pan is ripping hot, add the cabbage wedges, flat side down. Press weight on top with another skillet. Cook until well charred, about 3 minutes. Flip to another flat side and add the apples. Press with weight and cook another 3 minutes. Flip the cabbage to the third side and flip the apples. Add weight and cook another 3 minutes. Remove pan from heat, leaving the weight atop, and let rest for 4 minutes or until the cabbage is mostly tender but still crisp in the center. Transfer the cabbage and apples to a serving plate and adorn with the sauce, remembering why high school was not necessarily a predictor of future awesomeness.
