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Buttery Irish Cabbage |
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| 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
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| Procedures: |
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Melt 6 tablespoons butter in a large Dutch oven over medium.
Add cabbage and 1/4 cup water to Dutch oven, and toss cabbage until evenly coated in butter.
Cover and cook, stirring occasionally, until cabbage is glossy and al dente, 6 to 10 minutes.
Remove Dutch oven from heat.
Sprinkle cabbage with 3/4 teaspoon kosher salt, and toss until evenly distributed.
Transfer cabbage to a platter, and top with small bits of the remaining 2 tablespoons butter.
Sprinkle evenly with black pepper and remaining 1/4 teaspoon kosher salt.
Add additional kosher salt to taste; serve hot.
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| Notes: |
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2024-12-26: Added to our cookbook.
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12/26/2024
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