Buttered savoy cabbage

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.

Method

  1. 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.
  2. 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.
  3. Boil the savoy cabbage for 5–6 minutes, remove from the heat and drain in a colander.  Drain well.
  4. 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.
  5. 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.

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