buttered cabbage

By á-46

Reprinted with permission from Irish Traditional Cooking | February 2008
Darina Allen
Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen.
This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

Ingredients

• Servings: 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

Step 1

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.