Irish Buttered Cabbage is a traditional Irish side dish made by quickly cooking cabbage in butter until tender. This version uses savoy cabbage, Irish butter, and caraway seeds for a simple, flavorful dish that’s ready in about 15 minutes. Serve alongside Seitan Corned Beef Roast or Bangers and Mash for St. Patrick’s Day.
Cabbage the Irish Way
Cabbage has been a staple of Irish cooking for centuries, and this recipe keeps it simple. Savoy is the preferred choice for its tender, crinkled leaves that soften quickly and pick up a little char at the edges. Irish butter brings a richness that plain butter does not quite match, and the caraway seeds add a subtle, earthy flavor.
One thing worth knowing before you start: When you first add the cabbage, it will look like a lot in the pan. This is completely normal; it cooks down quickly!
Ingredients for Irish Buttered Cabbage
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Savoy Cabbage – Look for a firm, heavy head with tightly packed, crinkled leaves. The tough core and outer leaves are removed before cooking, so plan for about half the weight of a whole head once trimmed.
- Irish Butter – Kerrygold is the most widely available brand and has a higher butterfat content makes it richer than regular butter.
- Caraway Seeds – A little goes a long way in adding a touch of earthiness.
- Simple Seasoning – Kosher salt and ground black pepper
Make it Vegan: Use plant-based butter in place of Irish butter.
How to Make Irish Buttered Cabbage
Prep: 5 min | Cook: 10 min | Total: 15 min | Servings: 4
STEP ONE: Start the Cabbage. Set a large deep skillet over medium-high heat and melt the butter. Add the cabbage and stir to coat. (The cabbage will look like a lot in the pan at first. It cooks down quickly, so do not be tempted to use less than the recipe calls for.)
STEP TWO: Soften the Cabbage. Cover and cook for 2 minutes, stirring occasionally.
STEP THREE: Add Caraway Seeds. Add the caraway seeds and continue cooking for 3 to 5 minutes, stirring frequently, until the cabbage is al dente, with lightly charred edges in places.
STEP FOUR: Season and serve. Season with salt and pepper, adjust to taste, and serve warm.
Frequently Asked Questions
Savoy cabbage is not specifically Irish. It originated in the Savoy region of the Alps. That said, cabbage has been central to Irish cooking for centuries, and Savoy is widely grown and used throughout Ireland today. Its tender, crinkled leaves make it particularly well-suited to this dish.
Yes. Green cabbage is more widely available and works well here. It has a slightly firmer texture and a more pronounced flavor than savoy, so the cook time may be a minute or two longer.
Yes. The dish is still delicious without them, though the caraway seeds add a distinctly Irish character worth keeping.
Storage and Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.
More Irish-Inspired Recipes
- Potatoes and Cabbage
- Vegan Irish Stew with Guinness
- Guinness Beer Cheese Potato Soup
- Irish Soda Bread with Caraway Seeds
- Colcannon Soup
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Irish Buttered Cabbage Recipe
Ingredients
- 2 pounds savoy cabbage tough core and outer leaves removed, roughly cut into ½-inch ribbons (about 1 pound trimmed)
- 5 tablespoons Irish butter
- ½ teaspoon caraway seeds
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Set a large deep skillet over medium-high heat and melt the butter. Add the cabbage and stir to coat. (The cabbage will look like a lot in the pan at first. It cooks down quickly, so do not be tempted to use less than the recipe calls for.)
- Cover and cook for 2 minutes, stirring occasionally.
- Add the caraway seeds and continue cooking for 3 to 5 minutes, stirring frequently, until the cabbage is al dente, with lightly charred edges in places.
- Season with salt and pepper, adjust to taste, and serve warm.
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