Buttered CabbageMichelle Garrett and Kevin Dunne
Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen.
This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1
lb fresh Savoy cabbage
2 to 4
tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Need to make a substitution?
Preparation
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.
From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)