Ingredients portion 4
Cauliflower 1 piece
Onions 3 heads
Anchovies 6 pieces
Garlic 3 cloves
Olives 6 pieces
White dry wine 500ml
Saffron pinch
Cooking instructions 2 hours
1 Peel the onion, cut into quarters and separate into flakes.
2 Put the onions into a 20-25 cm pot, which can then be put into the oven (so that the whole cabbage can fit into it and there is still some space around the edges). Put the pan on a high heat. Pour in 1 tablespoon of olive oil, add the anchovies and fry, stirring until the onions are translucent.
3 Add the crushed garlic. Crush the olives, remove the seeds and add to the pan. Cook, stirring, for another 2 minutes.
4 Pour in the wine, add the saffron soaked in water.
5 Wash the cabbage, remove any wilted leaves, but leave the leaves if they are fresh. Cut the core off so that the cabbage becomes sturdy, then make a deep incision crosswise with a sharp knife so that it can be segmented more easily.
6 Place the cabbage in a mould with the onion sauce and drizzle with 1 tablespoon of olive oil. Scoop up the sauce and pour it over the cabbage. Bring the sauce to the boil on the hob, then carefully move the pan to the middle of a preheated 180 degree oven.
7 Bake the cabbage for about 1.5 hours, checking the readiness with a sharp knife or skewer. Drizzle the cabbage with the onion sauce from time to time. Take the pan out of the oven, carefully transfer the cabbage to a large platter, pour the onion sauce and all the juices that have accumulated at the bottom of the pan, and serve. At the table, slice the cabbage into segments with a long, sharp knife. Serve on its own or as a side dish to meat. 
