This easy and delicious cabbage butter recipe from James Martin is a quick, flavorful side dish. With just a few simple ingredients, it’s creamy and tender, making it a perfect accompaniment to any meal. You can easily adjust the seasoning to suit your taste, and it pairs well with a variety of dishes.
Ingredients Needed
- 1 small head savoy cabbage (or green cabbage)
- 3 tablespoons (45g) unsalted butter
- Fine sea salt, to taste
- 3 to 5 tablespoons (45-75ml) water
How To Make Cabbage Butter
- Prepare the cabbage: Remove and discard any damaged or wilted leaves from the cabbage. Cut it into quarters and remove the thick core. You can either discard the core or thinly slice it and include it in the mix.
- Chop the cabbage: Cut the cabbage into bite-sized pieces.
- Melt the butter: In a large saucepan or sauté pan, melt the butter over medium-high heat.
- Cook the cabbage: Once the butter stops foaming, add the cabbage to the pan. Sprinkle with salt and add 3 tablespoons (45ml) of water. Stir to combine.
- Cover and cook: Cover the pan and reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, or until the cabbage absorbs the liquid.
- Test the cabbage: Check the cabbage for tenderness. If necessary, add another 2 tablespoons (30ml) of water and continue cooking, adding water a tablespoon (15ml) at a time, until the cabbage reaches your desired softness.
- Season and serve: Taste and adjust seasoning with more salt, if needed. Serve the cabbage hot or warm.
Recipe Tips
- Don’t skip the salt: Salt helps to bring out the natural sweetness in the cabbage, so make sure to season it well.
- Adjust the water: If the cabbage isn’t tender enough after 20 minutes, add a little more water, 1 tablespoon at a time, to help it cook properly.
- Stir occasionally: Stirring the cabbage while it cooks ensures it doesn’t stick to the pan and helps it cook evenly.
- Cover the pan: Keeping the pan covered while cooking helps the cabbage steam, making it softer and more tender.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cabbage butter cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the cabbage to cool before placing it in an airtight container or freezer bag. Freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the cabbage in a pan over medium heat for about 5-7 minutes, stirring occasionally. Add a little water or butter if needed to prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (of 6 to 8 servings)
- Calories: 105
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 170mg
- Potassium: 308mg
- Total Carbohydrate: 9g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Coq Au Vin Recipe
- James Martin Potato Gratin
- James Martin Creamy Chicken Casserole
- James Martin Sirloin Steak
James Martin Cabbage Butter
Description
This easy and delicious cabbage butter recipe from James Martin is a quick, flavorful side dish. With just a few simple ingredients, it’s creamy and tender, making it a perfect accompaniment to any meal. You can easily adjust the seasoning to suit your taste, and it pairs well with a variety of dishes.
Ingredients
Instructions
- Prepare the cabbage: Remove and discard any damaged or wilted leaves from the cabbage. Cut it into quarters and remove the thick core. You can either discard the core or thinly slice it and include it in the mix.
- Chop the cabbage: Cut the cabbage into bite-sized pieces.
- Melt the butter: In a large saucepan or sauté pan, melt the butter over medium-high heat.
- Cook the cabbage: Once the butter stops foaming, add the cabbage to the pan. Sprinkle with salt and add 3 tablespoons (45ml) of water. Stir to combine.
- Cover and cook: Cover the pan and reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, or until the cabbage absorbs the liquid.
- Test the cabbage: Check the cabbage for tenderness. If necessary, add another 2 tablespoons (30ml) of water and continue cooking, adding water a tablespoon (15ml) at a time, until the cabbage reaches your desired softness.
- Season and serve: Taste and adjust seasoning with more salt, if needed. Serve the cabbage hot or warm.
Notes
- Don’t skip the salt: Salt helps to bring out the natural sweetness in the cabbage, so make sure to season it well.
- Adjust the water: If the cabbage isn’t tender enough after 20 minutes, add a little more water, 1 tablespoon at a time, to help it cook properly.
- Stir occasionally: Stirring the cabbage while it cooks ensures it doesn’t stick to the pan and helps it cook evenly.
- Cover the pan: Keeping the pan covered while cooking helps the cabbage steam, making it softer and more tender.
James Martin Cabbage Butter