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Under 30 Minutes

Under 30 Minutes

Buttered Savoy Cabbage

  • prep: 20 mins
    total time: 20 mins
  • servings: 4


  • 1 savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed
  • 1 tablespoon butter, cut into small pieces
  • Coarse salt and freshly ground pepper


  1. Step 1

    Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.

  2. Step 2

    Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

Everyday Food, April 2006

Reviews (8)

  • 12 Mar, 2008

    Great Idea, adding the vinegar to the water. I love cabbage, always dreaded making corned beef and cabbage for St. Patricks day just for that reason.
    Thanks much

  • 11 Mar, 2008

    Add some caraway seeds to the water

  • 11 Mar, 2008

    Dear Auntiegen,
    Try splashing a tablespoon of plain white vinegar in the cooking water. It doesn't add a flavor, but it neutralizes the odor.
    Russians eat a LOT of cabbage, every which way you can imagine. Stuffed, brined, stuffed into pasta, sauted, stuffed into pastry, shredded into soup, you name it, we've done it.
    Tastes so good, but can be stinky!

  • 11 Mar, 2008

    My grandmother was from Ireland and every meal had cabbage. Even as a child I loved cabbage. Raw, cooked, baked, and steamed.

  • 11 Mar, 2008

    Being Irish I remember the smell f cooking cabbage when I was small and I have never cooked it to this day! Is that aroma part of the deal?

  • 11 Mar, 2008

    Cooking for so long, with or without a lid, makes an unappetizing mush of a good vegetable. Whatever happened to "crisp tender?"

  • 11 Mar, 2008

    Far too long to cook Savoy cabbage !! And never with the lid on !!! My grandmother is writhing in her grave !!

  • 11 Mar, 2008

    This is so great, a very overlooked side dish. You can also do it on the grill. I prefer regular cabbage, either way....delicious and healthy.