Steamed Butter Cabbage Recipe

"I remember this recipe when I was child. My Mum and my Nan would serve cabbage with corned beef, mashed potato and carrots. Even back then I would push away the meat, because I didn't like it, so nothing much has changed! Although, corned beef is one thing I enjoy a little more now as an adult. I forgot about cabbage for years and seeing this recipe bought back memories, so I knew I would have to make it again! I also think that my love of butter plays a big part in me enjoying this recipe so much, but I also love the crunch of the cabbage when it is cooked this way! So easy and so simple, and a great old fashioned way to serve cabbage."

Original is 4 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 pound cabbage (fresh Savoy cabbage)
3 to 4 tablespoons butter
1/4 teaspoon nutmeg

Salt and freshly ground pepper
Butter, extra to serve

Nutritional

Serving Size: 1 (124.2 g)
Calories 98.6
Total Fat - 8.9 g
Saturated Fat - 5.5 g
Cholesterol - 22.9 mg
Sodium - 204.2 mg
Total Carbohydrate - 3.6 g
Dietary Fiber - 2.4 g
Sugars - 0 g
Protein - 3 g
Calcium - 90.1 mg
Iron - 1.9 mg
Vitamin C - 62.4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

NOTE: Cooking time takes about 3 minutes or so, but cooking will depend on the size of your shreds and how well you like your cabbage cooked ~ less cooking for some crunch or longer for a softer cabbage.

Step 2

Remove the tough & outer leaves from the cabbage & cut the cabbage into four quarters, remove the stalk from the base of the cabbage and then cut the quarters into shreds, working across the grain of the cabbage. (The shreds can be fine or as thick as you like, although cooking time may vary on thicker shreds).

Step 3

Put 3 or 4 tablespoons of water, the butter, the nutmeg and a pinch of salt into a wide saucepan, and bring the water to boil; As soon as the water boils and butter melts, give the water a stir & add the cabbage and toss the cabbage over a high heat, cover the saucepan with a lids and cook for a few minutes.