Butter-Braised Savoy Cabbage

Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly tender, richly-flavored side dish.

1 small to medium head Savoy cabbage
3-4 tablespoons butter
Sea salt


1. Cut the cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.

2. Melt butter in a large frying pan or sauté pan over medium-high heat. Add cabbage, sprinkle with salt, and add 3 tablespoons of water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.

3. Season to taste with salt and fresh ground pepper and serve hot.

View Complete Recipe Index

this week's recipes
sunday supper

farm & garden notes
hello, june

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.