Buttered Cabbage

From the kitchen of Carly

Savoy cabbage turns silky and sweet when steamed in butter and a splash of water, then finished with another knob of butter and cracked pepper. The whole thing takes minutes. Simple, elegant, and the kind of side dish that makes everything taste better.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 lb fresh Savoy cabbage
  • 12 to 4 tablespoons butter
  • 1salt and freshly ground pepper
  • 1an extra knob of butter

Instructions

  1. Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.