Warm pointed cabbage in brown butter with fennel salami recipe Thick slices of finocchiona or other salami, to serve Bring a large pan of salted water to the boil and add the cabbage. When the water returns to the boil, drain the cabbage and leave to steam in a sieve while you make the sauce. In a wide saucepan over a medium heat, melt the butter and simmer gently. It will froth up, subside and then begin to turn brown. As you notice the colour changing, carefully add the cabbage, and toss it in the butter. Season with a little salt and pepper and sprinkle over the capers. Shake over a couple of splashes of vinegar and taste the butter sauce; you should just be able to taste the vinegar, add a little more if not. Transfer the cabbage to plates and drape over the salami or prosciutto. You ideally want to serve this hot, but warm is fine too.