5 Ingredients or Fewer

Buttered Cabbage

April 15, 2011
1 Rating
Author Notes

Every time I make something like this I wonder how many people all over the world are fixing the same thing: a vegetable cooked with butter, salt and pepper. It is so simple, and so good. In fact, we love this so much that I have decided to grow cabbage in my tiny community garden plot, in spite of the size and my fear of slugs… —checker

  • Serves 4
  • 1 medium head white cabbage
  • 4-6 tablespoons unsalted butter
  • salt & pepper
In This Recipe
  1. Core the cabbage and slice it into thin strips.
  2. Over medium heat, melt the butter in a large skillet and add the strips of cabbage.
  3. Stir to coat with the butter then add a good amount of salt and pepper – about a teaspoon or so of each – to suit your taste.
  4. Continue cooking and stirring occasionally until the cabbage is “al dente” or until it is green and tender without being mushy.
  5. Note: I once added a little celery salt to this, and it was a nice addition. However, I still think it is best when it is prepared in this simple manner.

See what other Food52ers are saying.

  • JanetFL
  • Sagegreen
  • checker
  • Nina

Recipe by: checker

Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.