Buttery Irish Cabbage

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

Frequently asked questions
What’s the difference between cultured butter and routine butter?
Cultured butter is made with fresh cream that has actually been inoculated with a live culture and left to 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 buy cultured butter?
One of our favorites, Kerrygold Pure Irish Butter, is widely offered, and great food shops and local farmers markets carry small-producer versions. Wrap it tightly in plastic wrap and shop it in the refrigerator for as much as a month once opened.

Notes from the Food & Wine Test Kitchen
The bigger the Dutch oven you utilize, the better. More area volume helps the cabbage cook more equally.

Make ahead
Our testers keep in mind that leftovers reheat well in a skillet over medium. The cabbage is buttery enough that you do not need to add more butter or oil to the skillet.
1/2 cup saltless 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.
Add cabbage and 1/4 cup water to Dutch oven, and toss cabbage up until uniformly covered in butter. Sprinkle cabbage with 3/4 teaspoon kosher salt, and toss up until evenly distributed. Transfer cabbage to a platter, and leading with small bits of the remaining 2 tablespoons butter.

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