Although I have used Spring Cabbage for this recipe, if this particular variety is not in season, you can use any cabbage
Serves : 4 Prep/Cooking Time :
Tip : If you are doing a very green cabbage, such as Savoy which is very dark in colour, retain that lovely colour by adding a pinch of bicarbonate of soda to the cooking process
Whatever the cabbage, it does need to be washed thoroughly to get rid of anything that shouldn't be there, such as little insects or dirt.
The best thing to do is to remove the outer leaves and discard, then remove the hard stalk by cutting a 'V' shape into the bottom of the cabbage and discarding this also.
Chop the cabbage up and put into a large bowl (I just pop it into a clean sink) cover in cold water and throw in a tsp of table salt and leave for 10 minutes. This encourages the undesirables off the cabbage.
Then put all the cabbage into a colander and run some cold water through it once more, ensuring the cabbage is clean
When cooking the cabbage, you can use a steamer for this but I find that this sort of vegetable is better cooked through immersed in water.
Place all the cut cabbage into a large saucepan, cover with water, add 1/2 tsp of salt and bring to the boil.
Turn the heat down to a medium flame and cook for around 15 minutes or until the cabbage is cooked through.
Strain through a colander then place back into the still hot saucepan and put the lid on, then leave for around 5 minutes. This will allow the cabbage to release the remaining water it is holding.
Again strain through the colander and remove all that excess water then put it back into the warm saucepan and add the butter. Mix in the butter and serve immediately.
The result? Lovely buttery rich tasting cabbage, not washed out, tasteless stuff that you may have experienced before!