Grilled Cabbage With Anchovy Sauce – a delicious recipe with For Sauce, Olive oil, Red wine vinegar, Anchovy, Shallot, Cabbage. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a food processor, combine olive oil, vinegar, and anchovies. Run processor until mixture emulsifies and gets thick. Taste and add more anchovies if desired.
2
Add in shallot and give it a couple good pulses. Set aside.
3
Get your grill nice and hot.
4
Cut cabbage in half, taking care to leave an even amount of the core in each half. Cut each half into four pieces, again, taking care to leave a piece of the core in each one so it does not fall apart.
5
Brush each piece of cabbage with a little olive oil on both sides.
6
Place cabbage pieces on grill and cover. Cook for about 5 minutes per side, until outer edges are nicely charred. Flip and repeat on other side. Transfer to platter.
7
Drizzle anchovy sauce over cabbage and serve immediately.
267
kcal
Calories
30
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: For Sauce, 1/2 cup Olive oil, 2 tablespoons Red wine vinegar, 4-6 Anchovy fillets, to taste, and more.
Yes, Grilled Cabbage With Anchovy Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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