35 minutes
A simple and rich dish made with cabbage braised in butter, perfect as a side dish or a main course.
Green Cabbage, trimmed, cored, and thinly sliced
each
tablespoons
to taste
0.25 inches
1. Prepare the Cabbage
Start by trimming the cabbage, removing any damaged outer leaves. Next, cut the cabbage in half and carefully remove the core. Slice the halves into quarters, then thinly slice each quarter.
2. Add Ingredients to Pan
Place the sliced cabbage into a large pan. Add a generous knob of butter, about 3-4 tablespoons, and sprinkle with salt to taste. Pour in enough water to create a ½ inch layer at the bottom of the pan.
3. Cook the Cabbage
Bring the mixture to a boil over medium-high heat. Once it starts bubbling vigorously, cover the pan and reduce the heat to low. Let it simmer gently for about 20-25 minutes until the cabbage is tender.
4. Adjust Seasoning and Serve
Once the cabbage is tender, remove the lid and taste. Adjust the seasoning with more salt if needed, and if you want a richer flavor, add a bit more butter. Serve the butter-braised cabbage warm.
Use high-fat, European-style butter for a richer, creamier taste.
Opt for fresh, in-season cabbage like Savoy for a tender, sweet result.
Allow time for the cabbage to become tender and flavors to meld, from 20 minutes to an hour.
Sauté over medium-high heat, then simmer after adding liquid for even cooking.
Use thyme or dill for an aromatic lift, adding them at the beginning or end, respectively.
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