Anchovy Buttered Cabbage

1. 1

   In a pot large enough to fit all the sliced cabbage in, melt the butter on medium heat.

2. 2

   Add the garlic and anchovy paste. Stir until fragrant and the anchovy paste has dissolved.

3. 3

   Add the cabbage and season very generously with a big pinch of salt (you want to be quite heavy-handed here). Stir well to prevent the anchovy garlic butter from scorching.

4. 4

   Add 1 cup water to the pot, stir to scrape up the bottom bits, cover, and cook on medium-high heat until dry. Repeat this step at least 8 times until the cabbage is very soft and caramelized.

5. 5

   For the last time, after the liquid has evaporated, leave it on the stove and let the sugars at the bottom darken to a roasty flavour before removing it from the heat. Cover and let stand for 5 minutes before serving.

6. 6

   Note: This makes a TON of cabbage. Luckily, one batch makes for a week's dinner. Toss with buttered pasta, add diced potatoes and boil in vegetable stock for a hearty soup, serve with a piece of pan-fried fish, make a grilled cheese with swiss, or puree with white beans and a squeeze of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.