Set up your Egg for a direct cook at 200°c with the stainless steel grid.
Preheat a cast iron skillet.
Add the butter and garlic to your pan and allow it to melt and start to foam.
Drain about one third of the butter into a bowl and set aside.
Add the breadcrumbs to the butter in the pan. cook them for about 5 to 10 minutes until the breadcrumbs are nicely golden and crispy.
Remove the breadcrumbs from the pan and set aside.
Put the garlic butter, you set aside earlier back into the pan, together with 3 anchovies. Give it a good stir, the anchovies with melt and disappear but add great umami flavour.
Cut your hispi cabbage into quarters
Place the cabbage quarters into the pan. Cook in the butter for about 4-5 minutes each side, turning to baste and char each side of the cabbage in the flavoured butter.
Add as much of the garlic crumb over the hispi cabbage and into the pan so that the garlic crumb is warm.
Remove from the heat, and serve.
