About
This buttery cabbage is pan fried with salty capers and anchovies, zesty lemon and a hint of spicy dried chilli.
This makes a great side dish to a protein of your choice.
Ingredients
- 2 cup cabbage, savoy, raw
- 2 anchovies anchovy canned
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 teaspoon lemon juice, fresh
- 1 tablespoon, whole pieces capers
- ½ teaspoon hot chili pepper, dried, with seeds
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Thinly slice the cabbage and add to a small saucepan of boiling water. Simmer for 2-3 minutes until fork tender, drain completely and set aside to steam dry.
- Melt the butter in a skillet over a low/medium heat. Thinly slice the garlic and add to the skillet along with the capers and roughly tear in the anchovies. Sweat for a minute or two until fragrant and the anchovies have dissolved.
- Add the cabbage, lemon juice and chili flakes. Stir well and cook for a few minutes more so that the cabbage is tender and well coated in the butter and seasonings.
Nutrition Facts
- Servings: 4
- Calories: 44.5kcal/186.3kJ (per serving)
- Fat: 3.2g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 1.6g (per serving)
