Irish Buttered Cabbage Recipe

A white bowl filled with cooked, chopped cabbage seasoned with black pepper. A wooden spoon rests inside the bowl on the right side. The background is a light-colored surface.

Savoy cabbage cooked in Irish butter with caraway seeds until tender with lightly charred edges. A simple, flavorful side dish perfect for St. Patrick's Day or any night of the week.

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Course: Side Dish

Cuisine: Irish

Keyword: buttered cabbage, cabbage, St. Patrick's Day, vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 188kcal

Author: Holly Gray

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.

Nutrition

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