1 head of cabbage
50g of anchovies
1 cup of biscuit flour, (prepared with toasted breadcrumbs passed through a blender)
2 cloves of garlic, minced
2 tablespoons of olive oil or neutral oil
Sauce:
1/4 cup of butter or margarine
1 tablespoon of lemon juice
1/4 cup of water
1 head of cabbage
50g of anchovies
1 cup of biscuit flour, (prepared with toasted breadcrumbs passed through a blender)
2 cloves of garlic, minced
2 tablespoons of olive oil or neutral oil
Sauce:
1/4 cup of butter or margarine
1 tablespoon of lemon juice
1/4 cup of water
Remove the stems from the cabbage leaves and blanch the leaves for 3 minutes
Drain well and reserve
Blend the biscuit flour and anchovies in a blender, alternating between them, and pour into a bowl
Fry the garlic in olive oil or neutral oil until it starts to brown and add it to the anchovy mixture
Mix well
Spread a little of this mixture on each cabbage leaf, roll up, and shape into small rolls
Arrange the rolls in a baking dish, drizzle with sauce and bake in a moderate oven (180°C) preheated, until they're nice and warm
Serve immediately
For the sauce: melt the butter or margarine, add the lemon juice and water, and bring to a simmer.
