Cabbage with Almonds, Capers and Raisins

1 small cabbage, cut into fourths, cored and then sliced finely yielding approximately 4 cups
1 largeish kohlrabi peeled and then sliced into long matchsticks (optional, although add more cabbage if not using) yielding about 2 cups
3 Tbsp unsalted butter (divided use)
8 Tbsp fresh soft bread crumbs (to make them just take some bread and whiz it in a food processor, any extra can be frozen for future use. Contrary to popular food wisdom I often make bread crumbs from the heel of the bread, the brownness just adds to the flavor)
2 Tbsp plus 1 tsp extra virgin olive oil
6 Tbsp whole roasted unsalted almonds
Kosher salt and freshly ground black pepper to taste
4 Tbsp golden raisins (feel free to sub dried sour cherries or cranberries if you don't like raisins, or even apricots)
2 Tbsp white wine vinegar (I used my favorite sherry vinegar but I think the white wine vinegar would have been just as good and less expensive)
2 Tbsp capers (salt preserved capers are preferable, if suing soak in warm water for 30 minutes and then drain. Brine preserved ones only need to be rinsed and drained)
2 Tbsp finely chopped fresh cilantro

Heat a large skillet over low heat and add 2 Tbsp butter (my skillet is 13 inches in diameter). When the butter is melted add bread crumbs and cook while stirring until toasted and fragrant, approximately 3 minutes. Transfer crumbs to a bowl and set aside. Wipe out or clean and dry skillet.

Place skillet over medium heat and add 2 tsp olive oil. Add almonds and sauté until lightly toasted and fragrant (although this may be a little hard to judge as the almonds are brown to start with. It should take about 2 to 3 minutes). Season with Kosher salt and freshly ground black pepper, using a light touch. Transfer almonds to a plate or cutting board and when cooled chop each one into 3 or so pieces (the original recipe that Deb from Smitten Kitchen was following specified cutting them into thirds which she found laughable until she tried it. Turns out when you chop almonds thirds is the most reasonable way).

Wipe out or clean and dry skillet and add remaining 1 Tbsp oil, heat the oil over high heart and add the cabbage and kohlrabi if using. Cook the vegetables over high heat, stirring occasionally until browned in spots and tender. (At this point my guess is this took 15 or so minutes, next time I promise to pay attention). While cooking the cabbage and kohlrabi melt remaining 1 Tbsp butter over low heat in a small saucepan, when melted add the raisins (or other dried fruit) vinegar and 2 Tbsp water. Simmer until raisins are plump and soft, drain and set aside.

In a small bowl combine almonds, capers, raisins and cilantro. Season well with pepper and set aside (as my capers where salt preserved I did not add any salt, if yours are brine preserved add salt to taste). Toss so everything is well mixed.

Place cabbage and Kohlrabi on a serving platter or casserole dish and spoon almond, caper herb blend over the top and then sprinkle with the bread crumbs before serving.