Simple Buttered Savoy Cabbage Recipe

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Simple Buttered Savoy Cabbage Recipe

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.

5 from 4 votes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings

Author Chloe

Equipment

Electric Kettle

Chopping Board - Plastic

Sharp Knife - Large

Saucepan - Large

Measuring Spoons

Ingredients

1.1 kg Savoy Cabbage
1 tbsp Fine/Table Salt
40 g Salted Butter
1 tsp Sea Salt Flakes

Instructions

Put a full kettle of water on to boil.
Prepare a 1.1kg Savoy Cabbage by slicing off the bottom of the stalk and removing any dark outer leaves. Cutting the stalk first will make this easier and some will fall right off.
Please note that I used only half of the cabbage shown here because it was massive.
Use a sharp knife and a V shaped cut to remove the stalk from each of the outer leaves. Discard the stalk as is too thick to cook properly along with the rest of the cabbage.
Pile up the halved leaves and cut into thick slices. Put the slices into a large saucepan.
Take the inner of the cabbage and cut it into quarters straight through the stalk. Cut a wedge out of each quarter to remove the bulk of the stalk.
Cut each quarter in half lengthways and then cut into thick slices, a similar size to the outer leaves.
Add to the large pan with the rest of the sliced leaves.
Cover with the boiling water and add 1 tbsp Fine Salt to the pan. If you need to boil more water, you can do this after you get the cabbage onto the heat in order to save time.
Put the pan on a high heat until the water is boiling. Using a lid will speed up the process. Boil for 10 to 15 minutes until the cabbage is cooked to your liking. I prefer it quite soft so I boil for around 15 minutes.
Drain the water from the cabbage. Use the pan lid or a colander as preferred but do return the cabbage to the pan once drained.
Add 40g Salted Butter and 1 tsp Sea Salt Flakes to the cabbage. Stir gently and the butter will melt and emulsify with any water droplets still on the cabbage.
Serve with extra butter if desired.

Nutrition (Approx)