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Today’s recipe is a staple side dish in Ireland and it’s not hard to see why. Simple ingredients and minimal prep result in a dish that is full of flavor. And it pairs beautifully with a huge range of main dishes! Essentially, it’s a recipe every cook should have in their back pocket. The secret to this Irish Buttered Cabbage is in the butter itself. You’ll want to use the good stuff here as it’s the star of the show flavor wise. Let’s get into how it’s made…
The preparation couldn’t be simpler. Begin by slicing the cabbage into thin, bite-sized strips so they cook evenly and get nice and tender. Then, in a large skillet over medium heat, add the cabbage and pour the broth overtop. Allow it to cook down until it’s tender, then drain off any liquid. Now comes the butter! A generous 4 tablespoons of butter is melted over the cabbage and cooked until it’s fully coated. Season with salt and pepper and you’re good to go.
Serve it alongside your favorite Irish stew or corned beef for a traditional Irish dinner, or pair it with hotdogs and hamburgers at your next backyard BBQ. There’s no going wrong. Give this rich and wholesome Irish Buttered Cabbage recipe a try and let us know what you think!
Irish Buttered Cabbage
Yield(s): Serves 4-6
5m prep time
25m cook time
you're making mealtime meaningful.
Ingredients
- 1 large head green cabbage
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons salted butter
- Additional salt and pepper to taste
Preparation
- Peel off the outer leaves of cabbage if damaged or browned. Roughly chop cabbage into bite-sized strips then rinse in cold water.
- In a large skillet or dutch oven, add cabbage and pour broth overtop. Cook over medium-high heat until the mixture comes to a boil, then reduce heat to a simmer and continue cooking for 16-18 more minutes. Cabbage should be tender.
- Drain off any excess liquid and return pan to heat. Add butter and salt Stirring constantly, cook until butter has fully melted.
- Season with additional salt and pepper to taste and serve warm.
Recipe adapted from Slimmingeats.com