Steps

1. Remove the core and tough outer leaves of the cabbage. Cut into the core with a knife and firmly remove it.
   🕒 00:54
2. Shred 360g of cabbage. Finely slice the core and then thinly slice the leaves after rolling them up. (This is the key!) The core should be cooked earlier, so keep it separate from the leaves.
   🕒 01:32
3. Rinse the sliced cabbage with water.
   🕒 02:02
4. Add a generous amount of olive oil to a frying pan and slowly fry garlic (minced), to taste until golden brown.
   🕒 02:06
5. Drain the excess oil from the golden brown garlic using paper towels. Set aside the fried garlic for garnish, and the garlic-infused olive oil for the sauce. (This is the key!) Garlic will remain bitter if not fried properly, so fry it thoroughly.
   🕒 04:02
6. Bring water and salt (approx. 1%) to a boil in a pasta pot.
   🕒 04:29
7. Add 120g of spaghetti to the boiling water and start cooking for about 7 minutes.
   🕒 04:32
8. 2 minutes before the spaghetti is done, add the reserved cabbage core to the pot.
   🕒 06:48
9. 1 minute before the spaghetti is done, add the remaining cabbage leaves to the pot and continue cooking for the remaining time.
   🕒 06:59
10. While the spaghetti and cabbage are cooking, combine the garlic-infused olive oil, 4 anchovy fillets, a pinch of dried chili pepper, and 30g of butter in a bowl.
    🕒 05:25
11. Once the spaghetti and cabbage are cooked, drain them well and transfer to the bowl.
    🕒 07:31
12. Mix the pasta and cabbage in the bowl, mashing the anchovies as you stir, and season with salt and pepper to taste.
    🕒 07:49
13. Plate the pasta, ensuring the cabbage is piled generously on top.
    🕒 08:05
14. For the garnish, sprinkle with the crispy fried garlic. Optionally, add bottarga, to taste.
    🕒 08:32