Food Recipes Side Dishes Vegetable Side Dishes Buttery Irish Cabbage 4.4 (5) 4 Reviews Serve this side along with sausages and mashed potatoes for a cozy winter meal. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog. Food & Wine's Editorial Guidelines and Scott Mowbray Scott Mowbray Scott Mowbray is an editor and writer, and the former editor of Cooking Light and Eating Well. Food & Wine's Editorial Guidelines Published on January 4, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 20 mins Yield: 6 to 8 servings Jump to recipe This incredibly easy recipe from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray illustrates the power of using a quality butter to elevate a vegetable that, until recently, was neglected or overcooked. It’s a riff on a side dish that Mowbray ate while at a small seaside restaurant in Northern Ireland with dear friends. One bite of the sweet, slightly al dente, and infinitely buttery cabbage rocked his cruciferous world. This recipe will convert cabbage haters and reform cabbage skeptics — try it served with pot roast or stew. Frequently asked questions What’s the difference between cultured butter and regular butter? Cultured butter is made with fresh cream that has been inoculated with a live culture and left to ferment before churning. The result is a creamier, richer, faintly tangy butter that’s worth seeking out for recipes in which the buttery flavor is the star. Where can I buy cultured butter? One of our favorites, Kerrygold Pure Irish Butter, is widely available, and good food shops and local farmers markets carry small-producer versions. Wrap it tightly in plastic wrap and store it in the refrigerator for up to a month once opened. Notes from the Food & Wine Test Kitchen The larger the Dutch oven you use, the better. More surface area volume helps the cabbage cook more evenly. Make ahead Our testers note that leftovers reheat well in a skillet over medium. The cabbage is buttery enough that you don’t need to add more butter or oil to the skillet. Cook Mode (Keep screen awake) Ingredients 1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided (see Note) 1 head Savoy cabbage (about 2 pounds), cored and sliced into 1/2-inch-wide ribbons 1/4 cup water 1 teaspoon kosher salt, divided, plus more to taste 1/4 teaspoon black pepper Directions Melt 6 tablespoons butter in a large Dutch oven over medium. Add cabbage and 1/4 cup water to Dutch oven, and toss cabbage until evenly coated in butter. Cover and cook, stirring occasionally, until cabbage is glossy and al dente, 6 to 10 minutes. Remove Dutch oven from heat. Sprinkle cabbage with 3/4 teaspoon kosher salt, and toss until evenly distributed. Transfer cabbage to a platter, and top with small bits of the remaining 2 tablespoons butter. Sprinkle evenly with black pepper and remaining 1/4 teaspoon kosher salt. Add additional kosher salt to taste; serve hot. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print