Buttered Cabbage

Buttered Cabbage

A delicious accompaniment to any Sunday roast
ServesPrep / Cooking TimeDifficulty
4 30 minutes 1

Although I have used Spring Cabbage for this recipe, if this particular variety is not in season, you can use any cabbage.


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.



1 large cabbage, any variety, washed thoroughly (or other variety as available)
1 tsp of salt
1 tbsp of butter


  • Remove the outer leaves and the stalk making a V cut in the base and discard.
  • Chop the cabbage up and put into a large bowl, cover with cold water and the salt.
  • Leave for 10 minutes.
  • Drain the cabbage into a colander and run some cold water through it once more.
  • 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 to release excess water.
  • Again strain through the colander and remove all the excess water.
  • Put the cabbage back into the warm saucepan and add the butter.
  • Mix in the butter and serve immediately.
  • In my opinion the best way to present cabbage
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