This recipe couldn't be easier: gently cook chopped cabbage in a bit of butter and salt for a meltingly tender, richly flavored side dish perfect to serve with roast meats of all kinds. I particularly like to use Savoy cabbage for this dish, but regular green cabbage works just as well.
This recipe is so basic it's really just a method. Feel free to add herbs (towards the end), spices (with the butter), or other vegetables (with the cabbage) to make this dish your own. Add extra flavor by using chicken stock or white wine in place of the water as the braising liquid.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 small head Savoy or green cabbage
- 3 Tbsp. butter
- Salt to taste
Preparation:
- Cut cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.
- Melt butter in a large frying pan or saute pan over medium-high heat. Add cabbage, sprinkle with salt, and add 3 Tbsp. water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.
- Season to taste with salt and serve hot or warm.
Makes 6 to 8 servings Butter Braised Cabbage.
