Buttered Cabbage

December 20, 2011

Ingredients

Preparation

Any cabbage will work for this recipe—green, savoy, red, or napa. Trim the cabbage of any damaged outer leaves. Cut the head in half and remove the core. Cut the halves into quarters and slice thin. Put the sliced cabbage in a pan with a large knob of butter, salt to taste, and 1/2 inch of water. Bring to a boil, cover the pan, turn down the heat, and cook at a simmer until the cabbage is tender. Taste for salt and butter and adjust as needed.

The Art of Simple Food

TagsCabbage Leafy Greens Vegetable Side Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals Simmer Winter Cookbooks

Recipe notes

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