Braised Green Cabbage with Anchovies and Garlic

Recipe from: Prune, by Gabrielle Hamilton


1 green cabbage, cored, halved and the cut into 1-inch wedges
8 anchovy fillets in oil
1/2 head whole garlic, peeled, but leaving the cloves whole
1/4 lb. butter
salt to taste
freshly ground black pepper to taste


In a large, heavy bottomed rondeau or soup pot, heat the butter over medium low heat.  Add the anchovies and garlic and stir around until the garlic softens and the anchovies dissolve a bit.  Do not over-fry the garlic and anchovies (you want them soft but not browned).  Stir frequently and let them cook gently and slowly.  Rinse the cabbage ribbons under cold running water in a colander and allow to drain.  Turn the colander of cabbage out into the pot and stir well with the garlic and anchovies, coating all the ribbons with the fat.  Cover the pot with a tight fitting lid, turn down the heat, and let the cabbage cook gently for about an hour.  If you don’t have a tight fitting lid for the pot, you can use a parchment paper lid and cover the pot with foil.  After the cabbage is done cooking (it should be a very soft watercolor green color), stir in a good chunk of the butter with a wooden spoon and shake the pot a bit as well.  Serve warm.

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