It’s ideal if you have half a head of cabbage in the fridge or need a quick vegetable dish for your holiday table. The real trick to this recipe is cutting the cabbage properly and cooking it until it’s perfectly crisp-tender.
Why This Recipe is So Good
Simple, tasty side dish everyone will love Only 5 ingredients, including water and salt Enjoy as a side dish or use it in your asian stir fries, pasta or soups. I use leftovers to make baked bubble and squeak cakes to enjoy on Boxing day. Dietary needs: Vegetarian (and easily made vegan by using plant-based butter)
How to Wash Savoy Cabbage
First, remove any damaged outer leaves. Since Savoy cabbage grows tightly, I wash the outside thoroughly under cold water. You can rinse the cut pieces separately later, but it’s usually not necessary.
How to Cut and Prep Savoy Cabbage
Step 1-2: Remove any tough outer leaves.Use a large knife to slice off the stalk and discard the dark green leaves. Step 3-4:Make a V-shaped cut to remove the thick stalk, then pile the leaves and slice into 1-1.5 inch pieces.You can cut the leaves to whatever shape and size you like. Step 5-6:Cut the cabbage into quarters. Step 7-8:Remove the core and then slice each quarter lengthwise into thick pieces. Step 3:In a separate pan, melt butter and sauté minced garlic for 2 minutes on medium-low heat. Step 4: Now pour the garlic butter to the cooked cabbage and toss to combine Just before serving season with salt and ground pepper if you like and a serving of butter.
Tips for Making Perfect Buttered Cabbage
Don’t overcook the cabbage: This can result in soggy cabbage! Just boil them until they are crisp-tender. They will continue to cook a bit after draining the water too in its own steam. Cut the savoy cabbage evenly. I like to pile my outer leaves over each other and slice them to thick slices. And the same with the inner cabbage. 900g of savoy cabbage will serve 6 as a side dish. Watch the garlic. Garlic can burn quickly! Once you add it to the pan, watch it closely and cook on low to medium flame. If you have got garlic herb butter, add it to the drained cabbage and allow it to melt. There is no need to make it fresh fresh garlic butter on the pan - this will save you some time and washing up too. Cook and serve savoy cabbage immediately. This is not the kind of recipe that gets better with time. I don’t recommend making them in advance to enjoy of the next day. Fresh tastes best! If you are making for holiday table, prep the cabbage in advance, but cook 15 minutes before serving.
Storage and Leftovers
In the fridge: Store leftovers in an airtight container in the fridge for 3-4 days and reheat before serving. Reheating: Place cabbage in a large skillet and reheat until warmed thorough. Alternatively, I like to place the buttered cabbage in the microwave and heat for 1-2 minutes. I don’t recommend freezing since cabbage has a high water content and can lose its texture. Buttered cabbage pairs so well with Air Fryer Bubble and Squeak—it balances the flavors perfectly. More over, I also use leftover this buttered cabbage to make the bubble and squeak. It’s also great with potato dishes like crispy potato rosti cakes, garlic mashed potatoes, or roast potatoes. Simple, but so good!
Popular Substitutions and Additions
Add caraway seeds, or cumin for extra flavor. Saute onion and herbs along with garlic in the recipe. Swap Savoy cabbage for green or red cabbage. Add a seasoning of salt and pepper just before serving - its so good! Make Braised savoy cabbage for a change. Heat butter, add garlic and onion and saute in low- medium flame until translucent. Then add the shredded / sliced cabbage along with water or vegetable stock and cook until all the water has dried out and the cabbage is still tender. This method is very similar to making South Indian cabbage poriyal too.
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