Bruschetta with Sautéed Cabbage and Anchovies from Two Fat Ladies Obsessions by Clarissa Dickson Wri
This is a good cold-weather snack.
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Cooking tools:
- Oven
- Skillet
- Spatula
- Plate
- Measuring spoon
Ingredients
- 6 anchovy fillets, drained
- 3½ cups very thinly sliced white cabbage
- 2 tbsp red wine vinegar
- Salt
- freshly ground pepper
- 6 large slices of coarse country bread, about ½ in thick
- 6 tbsp virgin olive oil
- 3 cloves of garlic, chopped
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