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Gallery Buttered Savoy Cabbage Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed 1 tablespoon butter, cut into small pieces Coarse salt and freshly ground pepper

Gallery Buttered Savoy Cabbage

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Buttered Savoy Cabbage

Buttered Savoy Cabbage

Buttered Savoy Cabbage

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed 1 tablespoon butter, cut into small pieces Coarse salt and freshly ground pepper

Directions

Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.

Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

Reviews (9)

 Add Rating & Review     46 Ratings   5 star values:        6    4 star values:        7    3 star values:        17    2 star values:        12    1 star values:        4

Reviews (9)

Add Rating & Review     46 Ratings   5 star values:        6    4 star values:        7    3 star values:        17    2 star values:        12    1 star values:        4

Add Rating & Review

46 Ratings 5 star values: 6 4 star values: 7 3 star values: 17 2 star values: 12 1 star values: 4

46 Ratings 5 star values: 6 4 star values: 7 3 star values: 17 2 star values: 12 1 star values: 4

46 Ratings 5 star values: 6 4 star values: 7 3 star values: 17 2 star values: 12 1 star values: 4

  • 5 star values: 6 4 star values: 7 3 star values: 17 2 star values: 12 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       09/14/2018   I love the way the ingredients come together!  

Martha Stewart Member     Rating: Unrated       03/12/2008   Great Idea, adding the vinegar to the water. I love cabbage, always dreaded making corned beef and cabbage for St. Patricks day just for that reason. Thanks much  

Martha Stewart Member     Rating: Unrated       03/11/2008   Add some caraway seeds to the water  

Martha Stewart Member     Rating: Unrated       03/11/2008   Dear Auntiegen, Try splashing a tablespoon of plain white vinegar in the cooking water. It doesn't add a flavor, but it neutralizes the odor. Russians eat a LOT of cabbage, every which way you can imagine. Stuffed, brined, stuffed into pasta, sauted, stuffed into pastry, shredded into soup, you name it, we've done it. Tastes so good, but can be stinky!  

Martha Stewart Member     Rating: Unrated       03/11/2008   My grandmother was from Ireland and every meal had cabbage. Even as a child I loved cabbage. Raw, cooked, baked, and steamed.  

Martha Stewart Member     Rating: Unrated       03/11/2008   Being Irish I remember the smell f cooking cabbage when I was small and I have never cooked it to this day! Is that aroma part of the deal?  

Martha Stewart Member     Rating: Unrated       03/11/2008   Cooking for so long, with or without a lid, makes an unappetizing mush of a good vegetable. Whatever happened to "crisp tender?"  

Martha Stewart Member     Rating: Unrated       03/11/2008   Far too long to cook Savoy cabbage !! And never with the lid on !!! My grandmother is writhing in her grave !!  

Martha Stewart Member     Rating: Unrated       03/11/2008   This is so great, a very overlooked side dish. You can also do it on the grill. I prefer regular cabbage, either way....delicious and healthy.

    Martha Stewart Member

    Rating: 5 stars 09/14/2018

I love the way the ingredients come together!

Rating: 5 stars

Rating: Unrated 03/12/2008

Great Idea, adding the vinegar to the water. I love cabbage, always dreaded making corned beef and cabbage for St. Patricks day just for that reason. Thanks much

Rating: Unrated

Rating: Unrated 03/11/2008

Add some caraway seeds to the water

Dear Auntiegen, Try splashing a tablespoon of plain white vinegar in the cooking water. It doesn’t add a flavor, but it neutralizes the odor. Russians eat a LOT of cabbage, every which way you can imagine. Stuffed, brined, stuffed into pasta, sauted, stuffed into pastry, shredded into soup, you name it, we’ve done it. Tastes so good, but can be stinky!

My grandmother was from Ireland and every meal had cabbage. Even as a child I loved cabbage. Raw, cooked, baked, and steamed.

Being Irish I remember the smell f cooking cabbage when I was small and I have never cooked it to this day! Is that aroma part of the deal?

Cooking for so long, with or without a lid, makes an unappetizing mush of a good vegetable. Whatever happened to “crisp tender?”

Far too long to cook Savoy cabbage !! And never with the lid on !!! My grandmother is writhing in her grave !!

This is so great, a very overlooked side dish. You can also do it on the grill. I prefer regular cabbage, either way….delicious and healthy.

All Reviews for Buttered Savoy Cabbage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buttered Savoy Cabbage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest