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
- Put oven rack in middle position and preheat oven to 400F.
- Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
- Tear cabbage into large pieces.
- 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.
- (Some cabbage will brown.)
- Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes.
- 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.
- 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)