Savoy cabbage

Description

Suitable both for holidays and for everyday meals. Savoy cabbage is a green winter vegetable. It originates from Italy but is widely used in French and Italian cuisine. Its leaves are very tender, so they are good for stuffing. The most suitable seasonings are salt and caraway, but garlic, sage, and thyme also work well.

Instructions

1. 1

   Step 1

   Remove the tough outer leaves from the head of savoy cabbage. Rinse well.

2. 2

   Step 2

   Cut the cabbage in half, then divide each half into 4 wedges. Remove the core.

3. 3

   Step 3

   Heat the chicken broth in a large pot. When the broth comes to a boil, add the cabbage pieces and cook covered for 10-12 minutes.

4. 4

   Step 4

   Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute.

5. 5

   Step 5

   Add the chopped anchovies to the garlic and cook, stirring with a wooden spoon, for about 5 minutes. Add red pepper flakes.

6. 6

   Step 6

   Transfer the Savoy cabbage pieces to a skillet with oil, garlic, and anchovies. Sear on all sides until caramelized, about 3–4 minutes per side. Add salt and pepper to taste, and serve hot.