Roasted Savoy Cabbage with Raisins

• 2 tablespoons golden raisins
• 1 large head Savoy cabbage (2 1/2 pounds), quartered and cored
• 2 1/2 tablespoons peanut oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 2 fresh thyme sprigs

1. Put oven rack in middle position and preheat oven to 400F.
2. Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
3. Tear cabbage into large pieces.
4. Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt.
5. (Some cabbage will brown.)
6. Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes.
7. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes.
8. Discard thyme sprigs before serving.

golden raisins, head savoy cabbage, peanut oil, kosher salt, black pepper, unsalted butter, thyme

Taken from www.epicurious.com/recipes/food/views/roasted-savoy-cabbage-with-raisins-230764 (may not work)