Buttered Cabbage Recipe

Sauteed buttered savoy cabbage with fennel seeds.

Buttered Cabbage Recipe

Buttered savoy cabbage showcases an ingredient that is much maligned and one that I love; this side dish cooks in under 20 minutes and is incredibly simple!

Course Side Dish

Cuisine European

Diet Vegetarian

Keyword buttered cabbage, buttered savoy cabbage, cabbage with fennel seeds, fried cabbage with butter

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 221kcal

Author Brian Jones

Ingredients

½ Small Savoy Cabbage 250g
1 teaspoon Salt
50 g Butter ~3 tablespoon
1 tablespoon Fennel Seeds
½ teaspoon Black Pepper

Instructions

Bring a medium to large (20cm or 8") saucepan of water to a rapid boil and season the water with the salt.
Whilst the water is coming to a boil, cut the tough stems from the savoy cabbage and then shred it into 3-4mm (⅛") thick strips.
Just before you add the cabbage to the water, heat a 28-30cm (11-12") frying pan over a medium-high heat.
Add the cabbage to the pan in 3-4 parts and boil, pushing down with a slotted spoon, for 1-2 minutes.
Just before you drain the cabbage, add the butter to the frying pan, and when the butter begins to foam, add the fennel seeds and stir.
Drain the cabbage and add it to the frying pan and sautee for 3-5 minutes.
Sprinkle over the black pepper, toss to combine well and serve.

Nutrition