2 tablespoons unsalted butter, plus 1/2 stick
2 teaspoons whole cumin seeds
2 teaspoons whole caraway seeds
2 teaspoons whole coriander seeds
2 small heads savoy cabbage, cored, leaves thinly sliced
1 tablespoon kosher salt, plus more for seasoning
1 poblano pepper, washed and cut into thin rounds, including seeds
2 tablespoons red wine vinegar
4 oranges, juiced
3 tablespoons finely chopped cilantro leaves
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