Cabbage with anchovies
1 serving
5 minutes
Cabbage with anchovies is a simple yet exquisite dish of Italian cuisine that combines the freshness of vegetables with the rich flavor of seafood. Anchovies sautéed with garlic in olive oil turn into a savory sauce that infuses finely shredded cabbage, giving it a rich aroma and tender texture. This dish is perfect as a light appetizer or a side dish for meat and fish dishes. Its roots lie in Mediterranean culinary traditions, where simplicity and the natural taste of ingredients are valued. The bright combination of salty anchovies and sweet cabbage creates a harmony of flavors that Italians particularly love. It cooks quickly, and the result is impressive and refined.
1
Chop the cabbage carefully - the thinner, the better.
- White cabbage: 0.3 piece
2
Heat a tablespoon of olive oil in a pan. Crush two garlic cloves with a garlic press directly into the pan. Add the anchovies as well. Keep on the heat, stirring, until the anchovies turn into a sauce.
- Extra virgin olive oil: 1 tablespoon
- Garlic: 2 cloves
- Salt-packed anchovies: 60 g
3
Add chopped cabbage to the anchovies, mix well, let it sit for a minute, and transfer to a plate.
- White cabbage: 0.3 piece
