Buttered savoy cabbage
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Serves:     people
Notes from Anna

Savoy cabbage has a more delicate flavour than other cabbages and it's a fantastic source of fibre, B vitamins, vitamin C and K and cancer-fighting phytochemicals.

Try adding some chilli flakes when braising the cabbage if you prefer a more robust flavour.



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  1. Bring a large pan of salted water to the boil.
  2. Remove the outer leaves of the savoy cabbage, cut it into quarters and shred. Place in a colander and rinse under running water.
  3. Plunge the cabbage into the boiling water for 2-3 minutes to blanch. Drain and set aside.
  4. Melt the butter in a shallow pan and when it starts to foam add the cabbage, sprinkle with a little salt and stir to combine.
  5. Cover the pan with a lid and turn the heat down. Braise for 7-8 minutes, stirring occasionally to prevent the cabbage sticking to the bottom of the pan.
  6. Remove the pan from the heat, add a generous grinding of black pepper and serve.

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