1 cup butter
1 medium head cabbage, sliced diagonally
6 green peppers, cut into 1 inch rounds
2 medium onions, cut into 1 inch strips, removed
1/4 cup chopped fresh basil
1 tablespoon chopped blackberries
1 teaspoon salt
1 1/2 teaspoons white sugar
1 cup chopped almonds
1 teaspoon chopped fresh parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, minced
1 (4 ounce) can anchovy fillets, separated
In a large pot over low heat, combine the butter, cabbage, red pepper, citrus zest, garlic, tomatoes and onions. Sprinkle with basil, blackberries, salt, sugar, almonds and parsley; cook for about five minutes.
Stir in oil, vinegar, oil mixture, anchovy fillets, garlic, tomatoes and onions. Toss well. Continue