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20 minutes
- 2 cloves garlic peeled
- 1 dried red chilli
- a few sprigs fresh rosemary leaves picked
- 7 anchovy fillets in oil drained
- 250 g cold unsalted butter
- 4 large handfuls mixed green cabbage leaves
- 3 tablespoons balsamic vinegar
- Combine garlic, chili, rosemary, and anchovies in a food processor and pulse until finely chopped. Add diced cold butter and pulse until well mixed. Place the mixture in the center of greaseproof paper, roll it into a log, seal the ends, then chill or freeze. Boil cabbage leaves in salted water for 2-3 minutes until tender; drain and squeeze out excess moisture. Sauté leaves with flavored butter and balsamic vinegar in a pan until heated through. Serve with an additional knob of butter on top.
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