Braised Cabbage
Silky Butter-Braised Savoy Cabbage
Savoy cabbage becomes something completely different when it slow-cooks in its own steam and butter — the leaves turn silky and sweet, losing any trace of their raw bite. This simple technique brings out the vegetable's natural sugars while keeping every tender leaf intact.
Side DishVegetarianGluten FreeComfort FoodQuick MealsBudget FriendlyHealthy
Ingredients
- 1 headsmall head savoy cabbage (about 2 pounds)
- 3 tbspunsalted butter
- fine sea salt
- 3 tbspwater
Instructions
- Peel away any wilted or damaged outer leaves from the cabbage head. Quarter it through the core, then slice out the tough white core from each piece. Chop the quarters into bite-sized pieces, keeping the natural leaf shapes where possible.
- Place butter in a large saucepan and melt over medium-high heat. Watch for the foaming to subside — this means the water has cooked off and you're ready for the cabbage.
- Add all the cabbage to the hot butter — it will seem like too much at first, but it shrinks quickly. Season with a generous pinch of salt, pour in the water, and stir everything together until the cabbage is coated.
- Cover the pan and turn heat down to medium-low. Let the cabbage braise gently, stirring every 5 minutes or so to prevent sticking. The leaves should cook down completely and absorb most of the liquid — they're done when they taste sweet and feel completely tender.⏱ 20 min
- Check the cabbage's doneness by tasting a piece — it should yield easily with no raw crunch. If it needs more time, add another 2 tablespoons water, cover again, and continue cooking until perfectly soft.