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Braised savoy cabbage with anchovies

Time 45 minutes
Yields Serves 4
Braised savoy cabbage with anchovies
(Los Angeles Times)
1

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

2

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.

3

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.

4

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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