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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.

Ingredients

1.1 kg Savoy cabbage

1 tbsp fine salt (for boiling water)

40g salted butter (room temperature)

1 tsp sea salt flakes

Instructions

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

Notes

Add minced garlic to the butter for an extra layer of flavor.

A squeeze of lemon juice can brighten up the dish.

Fresh herbs like thyme or parsley can be stirred into the buttered cabbage for added aroma.

For a cheesy twist, sprinkle grated Parmesan or cheddar over the cabbage before serving.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with some extra butter.

Nutrition

Find it online: https://chocolatecoveredamy.com/buttered-savoy-cabbage-recipe/