Buttered Cabbage
This is our favourite way to make cabbage – the texture is perfect, it's deliciously buttery and it couldn't be simpler to make.
Ingredients
- 1 green cabbage (3 to 6 lb/1.5 to 2.7 kg)
- 1/2 to 3/4 tsp (2 to 4 mL) salt
- 3 tbsp to 1/3 cup (45 to 75 mL) butter
- Black pepper
Preparation
Cut cabbage into 6 to 10 wedges, leaving core intact, depending on size of cabbage and number of servings required. Reassemble head, core side down, in saucepan. Add enough water to cover cabbage by 2 inches/5 cm; sprinkle with salt, adjusting amount depending on size of cabbage. Cover and steam over high heat until tender-crisp, 12 to 15 minutes.
In large skillet, melt butter over high heat, adjusting amount depending on size of cabbage. Using tongs, lift cabbage wedges; drain and transfer to skillet. Cook, turning occasionally and basting with pan liquid, until tender and no liquid pools in pan, lowering heat to avoid browning if necessary, about 10 minutes. Sprinkle with pepper to taste.
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