Braised savoy cabbage with anchovies

Time 45 minutes
Yields Serves 4
Braised savoy cabbage with anchovies
(Los Angeles Times)

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


Heat 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.


Heat 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.


Place 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.

Adapted from a recipe by Rose Busico.

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