Directions
- 1Cut the head of cabbage in half, then place the cut side down onto your cutting board and cut this half right through the core once again.
- 2Holding your knife at an angle, just remove this core.
- 3Slice the cabbage as thin as you want. For this dish, cut it a little bit thicker.
- 4Over medium heat, add a couple tablespoons of butter.
- 5Once the butter melts, add two anchovy fillets that have been rinsed in cold water. Anchovy fillets not only have natural MSG, but they dissolve right into fat.
- 6Once your anchovy fillets are mushed into your butter, add one thinly sliced spanish onion and sweat these over low heat for about four to five minutes, or until they are fully cooked.
- 7Once your onions are fully cooked, turn your heat up just a little bit and add your sliced cabbage.
- 8Give this a light pinch of kosher salt and a light black pepper.
- 9Let your cabbage cook for a couple of minutes in a single layer. You'll start to smell it sort of toast.
- 10Fold this around in your pan, press it into another single layer and let it go for another couple of minutes.
- 11Add two pieces of chopped bacon.
- 12Add about 1/4 cup of chicken stock (or white wine, or omit entirely).
- 13Add about 1/2 a cup of heavy cream and let this reduce at least by half. It will get nice and thick and will coat the back of this spoon.
- 14As this reduces, add about two minced garlic cloves, a little parsley, and thyme.
Ingredients
- 1 head of cabbage
- 2 tablespoons butter
- 2 anchovy fillets
- 1 thin sliced spanish onion
- 1 light pinch kosher salt
- 1 light pinch black pepper
- 2 pieces chopped bacon
- 1 /4 cup chicken stock
- 1 /4 cup white wine
- 1 /2 cup heavy cream
- 2 minced garlic cloves
- 1 little parsley
Equipment
knifecutting boardfrying panwooden spoon
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