James Martin Cabbage Butter

I’ll be honest — cabbage gets a bit of a bad rap. Most people hear “boiled cabbage” and think of sad Sunday dinners or overcooked mush in school canteens. But let me tell you, this James Martin Cabbage Butter recipe is a total plot twist. It’s buttery, soft without being soggy, and full of mellow, earthy flavour with just a whisper of bite.

I remember making this one chilly evening when the fridge was looking bare and I needed something warm to sit next to my pork chops. I had half a cabbage, a decent bit of butter, and not much hope. But this came together in minutes, filled the kitchen with this rich, nutty aroma — and somehow stole the spotlight from the meat. Not bad for a green leafy veg, eh?

Why You’ll Love It

• Done in 12 minutes flat — weeknight hero stuff.
• Just three ingredients, and one’s butter (say no more).
• Perfect with almost anything — from steak to veggie bakes.
• Comforting, soft texture without that dreaded mushiness.
• Easily doubled or halved — cook what you’ve got.
• Naturally low-carb and gluten-free, if that’s your thing.

Ingredients

• ¼ cup butter, divided
• 1 head green cabbage, shredded
• Ground black pepper, to taste

How to Make It

Melt the base:

Get a large pot or sauté pan on the hob and melt 3 tablespoons of the butter over medium-low heat. Don’t rush this part — low and slow is how you keep the butter golden, not brown.

Pile in the cabbage:

Toss in your shredded cabbage. Spoon the remaining tablespoon of butter over the top. It’ll start to melt and seep in as it cooks.

Cover and simmer:

Pop a lid on and let it do its thing for about 10 minutes. Stir it once or twice if you remember. You’re aiming for tender, not limp.

Add the final butter bath:

Once the cabbage is soft and lovely, pour the melted butter from the pan over everything. Toss gently so all the leaves get coated and glossy.

Let it rest:

Turn off the heat and let the cabbage sit, still covered, for 3 minutes. This gives the butter a chance to settle into all the nooks.

Season and serve:

Crack over some black pepper, give it a final toss, and you’re done. Serve hot, right off the spoon if no one’s looking.

Common Mistakes and How to Dodge Them

Why is my cabbage bitter?
You may’ve scorched the butter or used an older cabbage. Always cook gently and use fresh, tight-headed cabbage.

Why did it turn mushy?
It was probably cooked too long. Keep it to about 10 minutes max and resist the urge to crank the heat.

Can I use red cabbage?
You can, but it’ll cook a bit differently — a tad firmer and slightly sweeter. Still tasty.

Do I need to rinse cabbage first?
Yes, give it a rinse and shake dry before shredding — just to get rid of any hidden grit.

Storage and Reheating

Fridge:
Store in a sealed container for up to 5 days. Let it cool completely before chilling.

Freezer:
Yes, though texture softens slightly after thawing. Freeze in airtight containers for up to 3 months. Defrost in fridge overnight.

To reheat:
Pan on low heat with a dab of butter works best. Or microwave in a bowl, covered with a damp towel, for about 2–3 minutes.

Frequently Asked Questions

Can I use salted butter?
Totally — just watch how much extra salt you add at the end.

What else can I add for flavour?
Try caraway seeds, a pinch of garlic, or a splash of lemon at the end for brightness.

Is it good for meal prep?
Absolutely. It reheats beautifully and pairs with so many mains — roast chicken, sausages, lentils… you name it.

Can I shred the cabbage ahead of time?
Yes — store it in the fridge wrapped in a tea towel inside a zip-top bag. Keeps fresh for 2–3 days.

Nutrition Facts (Per Serving):

• Calories: 70
• Fat: 3.7g
• Carbs: 9.1g
• Protein: 2g
• Sodium: 240mg
• Sugar: 5g

Try More James Martin Recipes:

• James Martin Hasselback Potatoes
• James Martin Scampi Recipe
• James Martin Fairground Onions