Buttered Cabbage

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

The flavour of cabbage cooked in this quick way is often a revelation to people when they taste it.


  • 1 lb (450 g) fresh Savoy cabbage
  • 1–2 ozs (30–55 g/¼–½ stick) butter
  • salt and freshly ground pepper
  • a knob of butter


Remove the tough outer leaves from the cabbage. Divide into four, cut out the stalks and then cut into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to the boil, add the cabbage and toss constantly over a high heat; cover for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.