This delicious and simple Buttered Savoy Cabbage recipe, inspired by Gordon Ramsay, is a quick and nutritious side dish perfect for any meal. With just a few ingredients like salted butter and sea salt flakes, it’s creamy, savory, and incredibly easy to make. Serve it as a comforting accompaniment to your favorite main dish!
Ingredients Needed:
- 1.1 kg Savoy cabbage
- 1 tbsp fine salt
- 40 g salted butter
- 1 tsp sea salt flakes
How To Make Buttered Savoy Cabbage Recipe?
- Prepare the Cabbage: Slice off the bottom of the stalk of the Savoy cabbage and remove any dark outer leaves. Cut a V-shaped notch to remove the tough stalk from each of the outer leaves, then discard the stalk. Pile up the halved leaves and slice them into thick strips. For the inner part of the cabbage, cut it into quarters through the stalk, then cut a wedge out of each quarter to remove the bulk of the stalk. Slice each quarter into thick strips, similar in size to the outer leaves. Add all the cabbage slices to a large saucepan.
- Boil the Cabbage: Cover the cabbage with boiling water from a kettle. Add 1 tbsp of fine salt. If more water is needed, boil additional water once the cabbage is in the pan. Place the pan on high heat and cover with a lid to speed up the process. Once the water is boiling, cook the cabbage for 10-15 minutes, depending on your preference for texture. For softer cabbage, boil for around 15 minutes.
- Drain and Butter the Cabbage: Once cooked, drain the cabbage using a lid or colander. Return the cabbage to the pan. Add 40 g salted butter and 1 tsp sea salt flakes. Stir gently to melt the butter and combine it with any remaining water droplets on the cabbage.
- Serve: Serve the cabbage with extra butter if desired. Enjoy!
Recipe Tips:
- Use fresh cabbage: Fresh cabbage gives the best taste and texture. Avoid old, wilted cabbage.
- Don’t overcook: Boil the cabbage for 10-15 minutes to avoid it becoming mushy.
- Save some water: Keep a little cabbage water to make the butter melt smoothly and create a creamy texture.
- Season well: Make sure to use enough sea salt and butter to get the full flavor.
- Add more butter: For a richer taste, add extra butter at the end.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the cabbage to room temperature before placing it in an airtight container. Store in the fridge for up to 2 days.
- Freeze: Freezing is not recommended for this recipe, but you can freeze it for up to 1 month.
- Reheat: Reheat on low heat, stirring occasionally. Add a little butter or water if needed.
Nutrition Facts:
- Calories: 56 kcal
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 177mg
- Potassium: 263mg
- Total Carbohydrate: 7g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 2g
Gordon Ramsay Buttered Savoy Cabbage Recipe
Description
This delicious and simple Buttered Savoy Cabbage recipe, inspired by Gordon Ramsay, is a quick and nutritious side dish perfect for any meal. With just a few ingredients like salted butter and sea salt flakes, it’s creamy, savory, and incredibly easy to make. Serve it as a comforting accompaniment to your favorite main dish!
Ingredients
Instructions
- Prepare the Cabbage: Slice off the bottom of the stalk of the Savoy cabbage and remove any dark outer leaves. Cut a V-shaped notch to remove the tough stalk from each of the outer leaves, then discard the stalk. Pile up the halved leaves and slice them into thick strips. For the inner part of the cabbage, cut it into quarters through the stalk, then cut a wedge out of each quarter to remove the bulk of the stalk. Slice each quarter into thick strips, similar in size to the outer leaves. Add all the cabbage slices to a large saucepan.
- Boil the Cabbage: Cover the cabbage with boiling water from a kettle. Add 1 tbsp of fine salt. If more water is needed, boil additional water once the cabbage is in the pan. Place the pan on high heat and cover with a lid to speed up the process. Once the water is boiling, cook the cabbage for 10-15 minutes, depending on your preference for texture. For softer cabbage, boil for around 15 minutes.
- Drain and Butter the Cabbage: Once cooked, drain the cabbage using a lid or colander. Return the cabbage to the pan. Add 40 g salted butter and 1 tsp sea salt flakes. Stir gently to melt the butter and combine it with any remaining water droplets on the cabbage.
- Serve: Serve the cabbage with extra butter if desired. Enjoy!
Notes
- Use fresh cabbage: Fresh cabbage gives the best taste and texture. Avoid old, wilted cabbage.
- Don’t overcook: Boil the cabbage for 10-15 minutes to avoid it becoming mushy.
- Save some water: Keep a little cabbage water to make the butter melt smoothly and create a creamy texture.
- Season well: Make sure to use enough sea salt and butter to get the full flavor.
- Add more butter: For a richer taste, add extra butter at the end.
Gordon Ramsay Buttered Savoy Cabbage Recipe