Name: Buttered Savoy Cabbage Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 1.1 kg Savoy cabbage; 1 tbsp fine salt (for boiling water); 40g salted butter (room temperature); 1 tsp sea salt flakes

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Why You’ll Love This Recipe

Buttered Savoy cabbage is a classic British side dish that’s incredibly easy to make yet packed with flavor. The cabbage retains its vibrant color and tender texture while being coated in a rich butter sauce that enhances its natural sweetness. With a sprinkle of sea salt flakes for added depth, this dish is the ultimate comfort food—simple, satisfying, and versatile enough to complement any meal. It’s a great way to incorporate greens into your meal while keeping things delicious and fuss-free.

Ingredients

1.1 kg Savoy cabbage
1 tbsp fine salt (for boiling water)
40g salted butter (room temperature)
1 tsp sea salt flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cabbage

Slice off the bottom stalk of the Savoy cabbage and remove the dark outer leaves. Cut the thick stems from the large leaves. Quarter the inner cabbage, remove the core, and slice everything into thick strips.

2. Boil the Cabbage

Place the cabbage in a large pot and cover it with boiling water. Add the fine salt and bring the water to a boil over high heat. Let the cabbage cook uncovered for 10–15 minutes, or until it’s tender but still vibrant in color.

3. Drain and Butter

Drain the cabbage well, but leave a little water clinging to the leaves. Return the cabbage to the pot and add the room temperature butter and sea salt flakes. Stir gently until the cabbage is glossy and well coated.

4. Serve

Taste and adjust seasoning if needed. Serve immediately while the cabbage is hot and creamy.

Servings and Timing

This recipe serves approximately 4 people. It takes about 10 minutes to prep and 15 minutes to cook, making it a quick and easy side dish to prepare for any meal.

Variations

Add garlic: For an extra layer of flavor, sauté some minced garlic in the butter before adding it to the cabbage.
Add a squeeze of lemon: A bit of fresh lemon juice or zest can brighten up the dish and add a tangy contrast to the butter.
Include herbs: Fresh herbs like thyme or parsley can be stirred into the buttered cabbage for added aroma and flavor.
Add cheese: A sprinkle of grated Parmesan or cheddar can add a savory, cheesy richness.

Storage/Reheating

This cabbage is best served fresh, as it retains the most flavor and texture when hot. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan with a little extra butter, or microwave in short bursts, stirring occasionally.

FAQs

1. Can I use a different type of cabbage?

Yes, you can substitute Savoy cabbage with other types like green or napa cabbage, but the texture and flavor may vary slightly.

2. Can I make this dish without butter?

If you prefer a dairy-free option, you can substitute the butter with olive oil or a plant-based butter alternative.

3. How do I avoid the cabbage becoming mushy?

To prevent mushiness, be sure to cook the cabbage just until tender, around 10–15 minutes. Don’t overcook it!

4. Can I prepare this cabbage ahead of time?

While this dish is best enjoyed immediately, you can prepare the cabbage and butter mixture ahead of time and store it in the refrigerator. Reheat gently before serving.

5. Can I add other vegetables to this recipe?

Yes, you can easily add other vegetables such as peas, carrots, or even sautéed onions for more flavor and variety.

6. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but you will need to adjust the seasoning by adding a little more salt to taste.

7. Can I cook the cabbage for longer if I prefer it softer?

Yes, if you prefer your cabbage to be softer, you can cook it a bit longer, but be careful not to let it get mushy.

8. Can I make this recipe in advance for a large gathering?

For larger gatherings, you can scale up the recipe, but it’s best to cook the cabbage right before serving to maintain its vibrant color and texture.

9. Is this recipe suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, so it can be enjoyed by anyone following a gluten-free diet.

10. How can I make this recipe spicier?

To add a little heat, sprinkle some chili flakes or a pinch of ground black pepper into the butter as you stir it in with the cabbage.

Conclusion

Buttered Savoy cabbage is a wonderfully simple and delicious side dish that elevates any meal. With just a few basic ingredients, you can create a silky, buttery, and perfectly seasoned cabbage dish that’s sure to impress. Whether paired with roast meats, fish, or as part of a vegetarian feast, this easy-to-make recipe is a great way to enjoy a flavorful, comforting vegetable side.

Buttered Savoy Cabbage Recipe

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Buttered Savoy cabbage is a simple, buttery, and perfectly seasoned side dish that adds richness and flavor to any meal. It’s quick to prepare and complements a variety of main courses.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Boiling, Stirring
Cuisine: British

Ingredients

1.1 kg Savoy cabbage

1 tbsp fine salt (for boiling water)

40g salted butter (room temperature)

1 tsp sea salt flakes

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Instructions

Slice off the bottom stalk of the Savoy cabbage and remove the dark outer leaves. Cut the thick stems from the large leaves. Quarter the inner cabbage, remove the core, and slice everything into thick strips.
Place the cabbage in a large pot and cover it with boiling water. Add the fine salt and bring the water to a boil over high heat. Let the cabbage cook uncovered for 10–15 minutes, or until it’s tender but still vibrant in color.
Drain the cabbage well, but leave a little water clinging to the leaves. Return the cabbage to the pot and add the room temperature butter and sea salt flakes. Stir gently until the cabbage is glossy and well coated.
Taste and adjust seasoning if needed. Serve immediately while the cabbage is hot and creamy.