black cabbage

Ingredients for 4 servings:

• 600 g kale (black cabbage “Cavolo nero”)
• 400 g white cabbage (“Cavolo bianco”)
• 2 garlic cloves
• 10 anchovies, pickled in salt
• 3 tbsp olive oil
• 750 ml vegetable stock
• Black pepper, freshly ground
• Salt
• Parsley, flat for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

with pickled anchovies

Cut off the stalk of the black cabbage (or kale) and remove the individual leaves. Remove the leaf ribs or cut them flat, wash them, and cut the leaves into strips about 2 cm wide. Quarter the white cabbage, remove the stalk, and cut the greens into strips about 2 cm wide. Peel the garlic cloves. Fillet the anchovies, removing all fins and the heads. Cut open the anchovies along the belly side with a small, sharp knife. Use your thumb to expose the central bone on both sides and carefully pull it out. Separate the fillets and wash them thoroughly under cold running water. Heat the olive oil in a suitably large pot and sauté the garlic until translucent. Deglaze with the vegetable stock, add the black cabbage strips, and cook for about 15 minutes over medium heat. Then add the chopped white cabbage and continue to simmer for another 30 minutes. The liquid should then be evaporated. Otherwise, continue to simmer until it has. After approximately 45 minutes of cooking, season everything with freshly ground black pepper. Add salt sparingly, as the anchovy fillets are already quite salty. Five minutes before the end of the cooking time, add the anchovy fillets and let the cabbage simmer over low heat until tender. Garnish with parsley leaves and serve the black cabbage with white bread or boiled potatoes.