This dish is a classic in my house and I think it is a typical Piedmontese
Cut cabbage (half for 4 persons) in thin strips, discarding outer leaves. This was a bit
duretta, in this case it pays boiling water over, who do not cook, but it softens a little.
The recipe calls for anchovies into small pieces and season with garlic, mo us we melted in a pan with 2 cloves of garlic (then remove) and use it to season the cabbage, along with EVO oil, white vinegar or balsamic a little salt, slightly to the presence of anchovies. For
strong palates can still add chopped raw garlic.
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