1. Peel the cabbage, keeping only the tender parts. Rinse, gently dry with a kitchen towel, and cut into strips. Cut the anchovies and set aside.
2. In a large quantity of salted water, cook the cabbage and macaroni until the pasta is al dente.
3. Meanwhile, in a small saucepan, heat the extra virgin olive oil; add the anchovies and cook over very low heat, stirring constantly with a wooden spoon, for 1 or 2 minutes, until the anchovies dissolve and form a paste.
4. Drain the pasta and cabbage; transfer to a hot bowl.
5. Add the anchovy mixture; mix well and serve immediately.