This appetizer offers a healthy and refreshing bite to the amuse bouche table. I love serving the tasty little cabbage boats for eating by hand rather than with a fork and knife, perfect for roaming around a party rather than a formal sit-down meal. The appetizer draws inspiration from savory and tangy Thai flavors: lime juice, ginger, fish sauce, and chili flakes. It’s a moderately spicy dish, but if you want a milder version feel free to cut the amount of chili flakes in half. • makes 16 cabbage wedges
In a small bowl, mix together the ground ginger, ancho chili powder, garlic powder, ¼ teaspoon of the salt, and the black pepper. Coat the chicken thighs with the spice mixture and set aside.
Heat the olive oil and butter in a large frying pan over medium heat until the butter has melted. Add the chicken thighs and cook, turning occasionally, until browned on both sides and the internal temperature of the thighs reaches 165°F, 6 to 8 minutes per side. Set aside to cool on a plate lined with paper towels.
In a small bowl, whisk together the lime juice, chili flakes, fish sauce, fresh ginger, and remaining ¼ teaspoon salt. Set the dressing aside.
Cut the bottom off the cabbage and discard. Cut the cabbage in half, wrap up one half, and save for another purpose. Cut the remaining cabbage half into eighths. Grab together 4 layers of one wedge, peel them off, and set aside. Repeat with that wedge, and then repeat with the remaining 7 wedges so you have 16 cabbage wedges that are 4 cabbage leaves deep.
Cut each chicken thigh in half and place each half on a cabbage wedge. Drizzle each one with about ½ teaspoon of the lime dressing. Serve immediately.