Heat 1 tbsp of olive oil and a knob of butter in a large frying pan.
Cut the cabbage into quarters (wedges) and season with salt.
Fry on each side for 4-5 minutes, until soft and nicely charred.
Meanwhile, place the parsley, dill, garlic and 20 ml olive oil into a food processor and blend to a paste. Add 50 ml olive oil, a pinch of salt and stir.
To serve, place the wedges of hispi cabbage on a large plate, add a few marinated anchovies and a generous amount of salsa verde. Squeeze a bit of lemon juice on top, just before serving.