Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint
For the Peanut Brittle:
In a saucepan, heat sugar until it caramelizes to dark brown. Stir in peanuts and salt. Pour the mixture onto a piece of sprayed parchment; then place another piece of sprayed parchment on top. Quickly roll thin with a rolling pin. Once cooled and set, coarsely grind in a food processor.
For the Chile-Maple Vinaigrette:
In a quart container, combine all ingredients and give them a good shake.
To Assemble and Serve:
Heat a cast iron skillet on high. Place cabbage cut side down with a bit of oil; cook until black on one side. Flip and cook on other side until charred black. Remove from heat (interior should be nearly raw) and season with salt and kochukaru. Remove core and cut into bite-size pieces. In a medium mixing bowl, combine cabbage with a three-finger pinch of mint, basil, cilantro, fried shallots, sweet shallots, and scallions. Mix in 1 Kunz spoon Maple-Chile Vinaigrette, 1 tablespoon Peanut Brittle, and apple. Toss aggressively. Transfer to a serving plate and garnish with a three-finger pinch fried shallots and two-finger pinch cilantro.