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Braised savoy cabbage with anchovies

Braised savoy cabbage with anchovies
Los Angeles Times

Mark Twain famously said cauliflower is just cabbage with a college education. To spin the analogy, savoy cabbage is cabbage fresh out of finishing school. Unlike its tougher, rougher, aromatic cousins, this bright and leafy variation is the very model ... Read more

Total time: About 45 minutes | Serves 4
  • 1 head savoy cabbage, about 2 pounds
  • 1 1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 4 small cloves garlic, minced
  • 8 anchovies in olive oil, drained, rinsed and chopped
  • Pinch hot red pepper flakes
  • Salt and freshly ground black pepper to taste

Step 1Wash the cabbage. Remove the tough outer leaves. Cut in half, then cut each half into 4 wedges. Cut away the core.

Step 2Heat the chicken broth in a large skillet. When the broth is simmering, add the cabbage wedges, cut side down, and cook, covered, until tender, about 10 to 12 minutes, turning over halfway through.

Step 3Heat the olive oil in another large skillet over medium heat. Add the garlic and saute 1 minute, then stir in the anchovies and cook, breaking up with a wooden spoon, until the garlic is soft, about 5 minutes. Stir in the hot pepper flakes.

Step 4Place the cooked cabbage wedges in the skillet with the anchovies and turn the wedges to coat with the anchovy mixture. Cook until the wedges have turned a caramel color, about 3 to 4 minutes per side. Season with salt and pepper to taste.

Note: Adapted from a recipe by Rose Busico.


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