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Ingredients
- 500g savoy cabbage leaves
- 2 tbsp extra virgin olive oil, for cooking
- 4 garlic cloves, peeled and finely sliced
- 4 anchovies, roughly chopped
- 4 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil, for dressing
- Salt and pepper
Method
Wash cabbage leaves well and pat dry with clean cotton tea towels. Finely slice leaves and place in a large serving bowl. Heat the 2 tbsp of oil in a pan and add garlic slices and anchovies. Lightly fry until anchovies have dissolved. Add vinegar, turn off heat and stir well. Pour this mixture over cabbage with remaining olive oil. Season, mix well and leave for at least 30 minutes, mixing thoroughly every 10 minutes or so. Makes a great accompaniment to grilled meats or fish as well as a delicious addition to hamburgers, steak sandwiches or sandwiches in general.
