Buttered savoy cabbage

A great accompaniment to any meal and ready in just 15 mins

Buttered savoy cabbage recipe

1. BOIL

Bring a large pan of salted water to the boil.

2. SHRED
Remove the outer leaves of the savoy cabbage, cut it into quarters and shred. Place in a colander and rinse under running water.

3. BLANCH
Plunge the cabbage into the boiling water for 2-3 minutes to blanch. Drain and set aside.

4. COAT
Melt the butter in a shallow pan and when it starts to foam add the cabbage, sprinkle with a little salt and stir to combine.

5. BRAISE
Cover the pan with a lid and turn the heat down. Braise for 7-8 minutes, stirring occasionally to prevent the cabbage sticking to the bottom of the pan.

6. SERVE
Remove the pan from the heat, add a generous grinding of black pepper and serve.

Notes from the cook

  • Try adding some chilli flakes when braising the cabbage if you prefer a more robust flavour.

  • Take a look at these other ideas for cooking vegetables.

     

     

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