This recipe shows how to cook savoy cabbage. Here, a buttered savoy cabbage is cooked, which makes a colourful vegetable for any dinner plate.
Getting everything ready
- Cut away any damaged or discoloured outside leaves. Cut the savoy cabbage into quarters and remove the thick centre stalk.
- Carefully shred the remaining cabbage and place it in a colander and wash it well under cold running water. Allow to drain.
- Cut the butter into small cubes.
- Pour enough water in a large saucepan to cover the savoy when added. It will be about 3cm deep. Bring to the boil and add salt to taste.
- Add the savoy cabbage carefully to the saucepan a handful at a time, for we want the water to keep boiling at all times. Keep pressing the savoy down with a wooden spoon to keep it under the boiling water.
- Boil the savoy cabbage for 5–6 minutes, remove from the heat and drain in a colander. Drain well.
- Tip the well-drained savoy cabbage into a clean bowl and add the cubes of butter. Season with a few twists of freshly milled black pepper.
- Use a rather blunt knife to cop the butter into the savoy cabbage. Serve on warmed plates or a warmed serving dish.
Buttered savoy cabbage – hints and tips
There is quite an art to cooking savoy cabbage. We don’t want it so overcooked that it is just a mushy mess on the plate. We also want to keep that lovely fresh green colour.
A tiny pinch of bicarbonate of soda added to the water will help to keep the colour of greens.
Savoy cabbage is mainly a winter vegetable, but it does have a long season from September until the following March.