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.

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