Buttery Irish Cabbage

One bite of the sweet, slightly al dente, and considerably buttery cabbage rocked his cruciferous world. This dish will convert cabbage haters and reform cabbage doubters– try it served with pot roast or stew.

Regularly asked concerns
What’s the difference between cultured butter and regular butter?
Cultured butter is made with fresh cream that has actually been inoculated with a live culture and delegated ferment before churning. The outcome is a creamier, richer, faintly tasty butter that’s worth looking for dishes in which the buttery flavor is the star.
Super-Buttery, Super-Simple Irish Cabbage
Where can I purchase cultured butter?
One of our favorites, Kerrygold Pure Irish Butter, is extensively available, and excellent food shops and local farmers markets carry small-producer variations. Wrap it firmly in plastic wrap and shop it in the refrigerator for as much as a month as soon as opened.

Notes from the Food & Wine Test Kitchen
The larger the Dutch oven you use, the much better. More area volume helps the cabbage cook more evenly.

Make ahead
Our testers keep in mind that leftovers reheat well in a frying pan over medium. The cabbage is buttery enough that you do not require to add more butter or oil to the skillet.
Active ingredients
1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided (see Note).

1 head Savoy cabbage (about 2 pounds), cored and sliced into 1/2-inch-wide ribbons.

1/4 cup water.

1 teaspoon kosher salt, divided, plus more to taste.

1/4 teaspoon black pepper.
Directions.
Melt 6 tablespoons butter in a large Dutch oven over medium. Include cabbage and 1/4 cup water to Dutch oven, and toss cabbage till equally coated in butter. Cover and prepare, stirring sometimes, till cabbage is shiny and al dente, 6 to 10 minutes. Get rid of Dutch oven from heat. Sprinkle cabbage with 3/4 teaspoon kosher salt, and toss until evenly distributed. Transfer cabbage to a platter, and leading with smidgens of the remaining 2 tablespoons butter. Sprinkle equally with black pepper and staying 1/4 teaspoon kosher salt. Include additional kosher salt to taste; serve hot.

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