A small plate of handmade northern Italian pasta, bigoli en salsa, that I had at North and Navy inspired this concoction. The salsa originally consists of stewing pounds of white onions with olive oil, anchovies, and white wine until creamy. While it's a no-brainer to sub butter for olive oil, I'm not sure how I ended up using cabbage in place of onions and garlic instead of white wine. Anyhow, it ended up being two of the best decisions I've made in the kitchen. —Coco et Cocoa
- Serves 4 to 6
head garlic, peeled and sliced
head green cabbage, thinly sliced
to season generously
- In a pot large enough to fit all the sliced cabbage in, melt the butter on medium heat.
- Add the garlic and anchovy paste. Stir until fragrant and the anchovy paste has dissolved.
- Add the cabbage and season very generously with a big pinch of salt (you want to be quite heavy-handed here). Stir well to prevent the anchovy garlic butter from scorching.
- Add 1 cup water to the pot, stir to scrape up the bottom bits, cover, and cook on medium-high heat until dry. Repeat this step at least 8 times until the cabbage is very soft and caramelized.
- For the last time, after the liquid has evaporated, leave it on the stove and let the sugars at the bottom darken to a roasty flavour before removing it from the heat. Cover and let stand for 5 minutes before serving.
- Note: This makes a TON of cabbage. Luckily, one batch makes for a week's dinner. Toss with buttered pasta, add diced potatoes and boil in vegetable stock for a hearty soup, serve with a piece of pan-fried fish, make a grilled cheese with swiss, or puree with white beans and a squeeze of lemon.