Buttered Cabbage

Epicurious  | February 2008

Darina Allen

Reprinted with permission from Kyle Books

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking<\a>by Darina Allen.

This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

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

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.