Buttered Cabbage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- salt and freshly ground pepper
- 1 lb fresh savoy cabbage
- 2 to 4 tablespoons butter
- an extra knob of butter
- Carbohydrate 4 g(1%)
- Cholesterol 19 mg(6%)
- Fat 7 g(11%)
- Fiber 2 g(7%)
- Protein 1 g(2%)
- Saturated Fat 5 g(23%)
- Sodium 153 mg(6%)
- Calories 79
Preparation Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately. From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
Preparation Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately. From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
