Anchovy Brown Butter Caramelized Cabbage Cone Cabbage Elegant Appetizer Pangrattato Vegetable Side Dish

Cone Cabbage with Anchovy Brown Butter & Pangrattato

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This delightful dish features tender cone cabbage caramelized to perfection, enhanced by a rich anchovy brown butter sauce. Topped with crispy pangrattato and fresh chives, it makes for an elegant appetizer or a flavorful side dish.
More from: Anchovy Brown Butter Caramelized Cabbage Cone Cabbage Elegant Appetizer Pangrattato Vegetable Side Dish
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Cone Cabbage with Anchovy Brown Butter & Pangrattato

Cone Cabbage with Anchovy Brown Butter & Pangrattato

Courtesy of Chef Chris Cosentino

Servings

4

This delightful dish features tender cone cabbage caramelized to perfection, enhanced by a rich anchovy brown butter sauce. Topped with crispy pangrattato and fresh chives, it makes for an elegant appetizer or a flavorful side dish.

Ingredients

  • 2 heads Cone Cabbage

  • 1 bunch Chives

  • 4 Tbsp Pangrattato

  • 2 Tbsp Oil-packed Anchovy Filets, reserve the oil

  • 4 Tbsp Unsalted Butter

  • 3 cups Chicken Stock

  • Extra Virgin Olive Oil

  • 4 each Thyme branches

  • 2 each Garlic cloves, crushed and skin off

  • Lemon Juice

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  • 1 cup Panko breadcrumbs

  • 3 Tbsp Extra virgin olive oil

  • 1 tsp Anchovy oil, (reserved from the oil-packed anchovies)

  • 1 Tbsp Thyme

  • 1 tsp Lemon Zest

  • 2 Tbsp Flat Leaf Parsley, chopped

  • TT Kosher Salt

  • TT Black Pepper

Directions

  1. Remove the bruised outer leaves from the cabbage and reserve for braising or steaming.

  2. Split the cabbage lengthwise then cut into quarters.

  3. Bring a pot of water to boil then salt. Once boiling, add the cabbage quarters and blanch for 4 minutes. Remove to a tray with a resting rack facing the leaves down so the excess water can run out.

  4. While the cabbage is cooking, prepare the pangrattato (see recipe below).

  5. In a sauté pan over medium-high heat, add extra virgin olive oil then remove the pan from the direct heat before adding the cabbage quarters cut-side down. Then add the crushed garlic cloves and the thyme branches.

  6. Caramelize the cabbage by cooking for 4 minutes each side.

  7. Add the butter and the anchovy filets to the pan. Next deglaze the pan with lemon juice then add the chicken stock to build an emulsification sauce in the pan.

  8. Baste the cabbage with the sauce while it’s reducing to help the sauce get into the leaves of the cabbage head.

  9. Adjust the sauce with kosher salt and fresh ground black pepper.

  10. Serve individually or on a shared platter, with the cut sides up. Spoon the sauce over the cabbage.

  11. Top each with the pangrattato and a nice sprinkling of cut chives.

  12. Serve immediately as an appetizer or a side to a main dish.