Ready to fall in love with cabbage? I know, it’s not always the most glamorous vegetable, but this incredibly simple Buttered Cabbage recipe will completely change your mind. We’re talking tender-crisp leaves, bathed in rich, melted butter, and ready in just 20 minutes. The secret is all in the technique – a quick boil that keeps the cabbage vibrant and delicious, never soggy. It’s proof that sometimes, the most humble ingredients create the most satisfying dishes. Prepare to be amazed by this two-ingredient wonder!
Ingredients
• 20 large cabbage leaves, Savoy or green cabbage
• 2 to 4 tablespoons / 28 to 57g unsalted butter
• Salt, for the boiling water
Instructions
1. Bring a large pot of water to a rolling boil. Season it generously with salt.
2. While the water heats, place the butter in a small saucepan over low to medium-low heat. Allow it to melt completely. For a deeper, nutty flavor, continue heating until it turns a light golden brown, but be careful not to let it burn.
3. Add the cabbage leaves to the boiling water. Cook, stirring occasionally, for about 5 minutes, or until the leaves are tender-crisp. Do not overcook.
4. Using tongs or a slotted spoon, carefully remove the cabbage from the pot, allowing excess water to drain off. Transfer to a serving bowl, drizzle with the melted butter, and toss gently to coat. Serve immediately.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 85 kcal
• Fat: 7g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 1g
• Vitamin C: 45% DV
• Vitamin K: 90% DV
Pro Tips
• For a nuttier, richer flavor, allow the butter to gently foam and turn a light golden brown before pouring it over the cabbage.
• Infuse the melted butter with more flavor by adding a smashed garlic clove, some minced shallot, or a pinch of smoked paprika as it melts.
• The secret to perfect texture is not overcooking. Remove the cabbage from the water when it’s just tender-crisp to avoid sogginess.
• While green cabbage is great, try this with Savoy cabbage for a slightly sweeter flavor and more delicate, crinkled texture.
FAQ
Q: Can I make this buttered cabbage recipe vegan
A: Absolutely! To make this recipe vegan, simply substitute the unsalted butter with your favorite plant-based butter or a high-quality olive oil. The cooking method remains the same, and it will be just as delicious.
Q: How can I add protein to make this a main dish
A: This buttered cabbage makes a great base for a more substantial vegetarian meal. To add protein, toss it with pan-fried tofu, roasted chickpeas, or a handful of toasted nuts like walnuts or almonds after adding the butter.
Q: How do I store and reheat leftover buttered cabbage
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently in a skillet over medium-low heat until warmed through. Avoid the microwave, as it can make the cabbage soggy.
Q: What are some vegetarian-friendly flavor variations for this cabbage
A: You can easily enhance this dish while keeping it vegetarian. Try adding a squeeze of fresh lemon juice, a sprinkle of red pepper flakes for heat, or some freshly chopped herbs like dill or parsley after tossing with butter. A dash of nutritional yeast can also add a cheesy, savory flavor.
