Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, grilled spring cabbage with anchovy sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cabbage, while indisputably good in slaws (hold the mayo) or when stuffed with meat and rice and made into a roll, isn't the type of vegetable to get most people excited for dinner. Great recipe for Grilled Spring Cabbage with Anchovy Sauce. I had a spring cabbage mimosa salad at my parent's place.
Grilled Spring Cabbage with Anchovy Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Grilled Spring Cabbage with Anchovy Sauce is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook grilled spring cabbage with anchovy sauce using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Grilled Spring Cabbage with Anchovy Sauce:
- Get 1/2 Spring cabbage
- Make ready 1 Salt and pepper
- Take 1 tbsp Olive oil
- Make ready 50 ml Water
- Prepare For the anchovy sauce:
- Take 1 tsp ・Anchovy paste
- Prepare 1 tbsp ・Olive oil
Cabbage, while indisputably good in slaws (hold the mayo) or when stuffed with meat and rice and made into a roll, isn't the type of vegetable to get most people. Cabbage, while indisputably good in slaws (hold the mayo) or when stuffed with meat and rice and made into a roll, isn't the type of vegetable to get most people excited for dinner. Grilled cabbage, on the other hand, completely … Wash cabbage leaves well and pat dry with clean cotton tea towels. Finely slice leaves and place in a large serving bowl.
Instructions to make Grilled Spring Cabbage with Anchovy Sauce:
- Turn the cabbage upside down, cut into wedges avoiding the core. Chop half of the cabbage into four wedges. Season the cross section with salt and pepper.
- Heat olive oil in a frying pan and brown both sides of the wedges. Flip over, add 50ml of water, and cover the pan. Steam over medium high heat for about 3 minutes.
- Combine the anchovy paste and olive oil for the anchovy sauce. Plate the cabbage wedges and serve with anchovy sauce. Finished!
Lightly fry until anchovies have dissolved. Add vinegar, turn off heat and stir well. Pour this mixture over cabbage with remaining olive oil. In this recipe by Mauro Uliassi, crunchy mullet is combined with a vibrant parsley cream and candied rhubarb for an impressive starter that can be made start-to-finish in just forty minutes. If you don't have access to an electric slicer you can lightly toast the baguette to make it easier to thinly slice by hand.
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