Simple Buttered Savoy Cabbage

This Simple Buttered Savoy Cabbage recipe shows exactly how to prepare this delicious cabbage. It may be simple but savoy cabbage is naturally full of flavour and this traditional preparation showcases that to its fullest.

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I will not be entertaining any chat about boiled cabbage smelling, having no flavour or only being eaten by grannies. This is pure snobbery. Not everything needs to be doused is 3 different varieties of BBQ seasoning and onion powder or cooked to a crisp in the oven or air fried.

Good cooking is about great flavours and textures and that is exactly what properly cooked boiled savoy cabbage is going to give you. For starters savoy cabbage has amazing flavour just by itself.

Buttered cabbage is never going to be eaten in isolation, it is a side dish so consider what other vegetables, carbs and proteins you’re serving with it. Balance of textures and flavours is key.

How to Serve Buttered Cabbage

Cabbage is so versatile. I love to serve multiple vegetables with a meal and for the most part, at least one will be some kind of brassica like cabbage, broccoli or Brussels sprouts. Boiled cabbage is a really popular option in my house.

That’s the green veg sorted so next I’m thinking about other colours – carrots, sweetcorn, parsnips and sweet potatoes are all going to be contenders.

Add on a carb like mashed potatoes or roast potatoes and a protein like pork shoulder steaks or chicken thighs and you have a delicious meal.

I also love to serve cabbage on the side of richer dishes like Corned Beef & Potato Bake to provide contrast of flavour and texture.

Simple Boiled Savoy Cabbage Ingredients

Savoy Cabbage

I love savoy cabbage, I really do think it is the king of cabbages. The texture is wonderful, the flavour is strong but not overly bitter and it is great value for money.

Key to a great savoy cabbage are these thick, dark green outer leaves. They are becoming harder and harder to find however, especially outside of the winter growing season. I have no idea what is happening to them but they are often removed before being sold.

So if you can find a nice big specimen with loads of dark leaves then grab it with both hands. If all you can find are cabbages with just the inner leaves, still grab it, it’s most certainly better than no cabbage at all.

Sweetheart Cabbage

Another cabbage option that is commonly available in the UK is sweetheart cabbage which is also called pointed cabbage or hispi cabbage.

As the name would suggest, it is slightly sweeter in flavour than a regular savoy cabbage. You can absolutely use this cabbage type to make this recipe.

Butter

The butter in the recipe is technically optional when making boiled cabbage. If you prefer you can simply drain, salt and serve the cabbage. Of course it then wouldn’t be buttered but more importantly you’ll be using that delicious extra layer of flavour. So unless you have a very specific reason to leave it out, I would beg you to butter up.

I only use salted butter, if you must use unsalted then please increase the amount of added salt.

Salt

You’ll notice that I specify two types of salt in this recipe.

Fine salt is cheaper free flowing table salt which I use for salting quantities of water for cooking vegetables or making brines.

Sea salt flakes are more expensive and generally used as a finishing salt and for adding to dishes where the salt is ultimately going to be eaten as part of the dish. I usually use Maldon Sea Salt after cooking to season the cabbage. The flavour is softer so this is my preference but if all you have is fine table salt, you can use that instead.

Because of the difference in texture and shape of the salt, their potency when being measured is different. So you should not ever substitute 1 tbsp sea salt flakes with 1 tbsp (15ml) of fine salt. You should at least halve the quantity to 1.5tsp (7.5ml) or even just 1 tsp (5ml).

You can always add more but you cannot take away so add a little at a time, taste and add more if needed.

Be Flexible

Once the cabbage is just boiled, you can then drain it and use it in other ways. The most common thing I’m going to do it add it to a frying pan where I’ve cooked some pancetta cubes or streaky bacon. Toss the cabbage in the bacon fat and with the bacon for a couple of minutes and then serve.

Or for creamed cabbage, add some double cream, stir until its heated, season well with sea salt flakes and serve.

For an Asian twist, drain well, add to a steaming hot wok with a splash of vegetable oil and sauté for a minute or two before adding garlic salt, light soy sauce and a small drizzle of toasted sesame oil.

Vegetarian or Vegan Buttered Cabbage

This boiled savoy cabbage recipe is suitable for vegetarians as written.

To make it a vegan recipe, simply use a dairy-free butter substitute in place of the butter.

Make Allergy Friendly Boiled Cabbage

This recipe is free from egg, gluten and nuts.

Dairy Free: Just as if you were making a vegan version, replace the salted butter with a dairy-free alternative.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Get Ahead

You can prepare the cabbage and store it in a sealed bag or container in the fridge for a good 5 days if the cabbage is good and fresh when you initially prepare it. I love to prepare a whole cabbage this way so its easy to grab and use.

I wouldn’t recommend freezing cabbage before its cooked. You can do but it takes up and awful lot of room and is better frozen once cooked or at least part cooked.

You can boil cabbage until it is just tender and then store in the fridge or freezer before adding the butter and salt. Microwaving is a really good way to reheat the cabbage and it will finish the cooking process at the same time. Add the butter and sea salt before serving.

Leftover Savoy Cabbage

There are a million ways to use up leftover cabbage. Bubble and squeak is a classic way. Mix the cabbage with mashed potatoes and any other leftover vegetables like carrots. Season well then fry in vegetable oil until crispy. Serve with a fried egg.

You can add leftover cabbage to soups, stir fries or even frittatas. Or you can simply reheat it and serve with pretty much anything you fancy.

Buttered Savoy Cabbage Tips

You don’t really need to worry too much about the quantities given in the recipe. A 1 kg/2 lb cabbage will make roughly 6 portions of cabbage to be served as a side. The salt for the water and final seasoning can be eyeballed and added to taste as can the butter. But the quantities are there for anyone less confident and as a guide.

Use a large sharp knife when cutting the cabbage. This will make it much easier to cut. I have a real tendency to work with small knives but this is not the time.

Don’t be alarmed by the amount of raw cabbage when you first put it in the pan, it will look like a ridiculous amount but it will cook down massively.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

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