Simple Buttered White Cabbage Recipe

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Simple Buttered White Cabbage Recipe

Beautiful Simple Buttered White Cabbage is a quick and economical side dish which shouldn't be overlooked. Cooked until just soft but not mushy, this delicious white cabbage is kept simple to complement the rest of your meal.

4.84 from 6 votes

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings

Author Chloe

Equipment

Electric Kettle

Chopping Board - Plastic

Sharp Knife - Large

Saucepan - Medium

Measuring Spoons

Ingredients

550 g White Cabbage
2 tsp Fine/Table Salt
40 g Salted Butter - plus extra to serve

Instructions

Put a full kettle of water on to boil.
Prepare 550g White Cabbage. Unless you have changed the portion size of this recipe, that is around half of a medium white cabbage.
Remove any damaged outer leaves, slice off the bottom and cut the cabbage into quarters.
(Cut a whole cabbage into 4 or a half cabbage into two.)
Cut a wedge out of each quarter to remove the bulk of the stalk.
Slice the cabbage into 1cm/½" slices.
Place into a medium saucepan.
Cover with the boiling water and add 2 tsp 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 8 to 10 minutes until the cabbage is cooked to your liking. I prefer it quite soft so I boil for nearer 10 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 10g Salted Butter 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)