Buttered Cabbage nearly melts in your mouth and
pairs well with almost any meat, including corned beef.
Patrick’s Day! In honor of the holiday and for all of our beloved Irish friends and readers, we are sharing our
Buttered Cabbage recipe.
A couple of years ago, we attended an affair catered by a
barbeque company who had some of the best side dishes I have ever had at any event. Don’t get me wrong, the BBQ was
really good, too, but the side dishes were out of this world. One of the sides they served was a huge pot of boiled
cabbage that was melt-in-your-mouth tender, but not limp, with a mild buttery flavor. I can’t remember the name of
the caterer, but they generously shared the basics with me of how they make their cabbage. The rest we had to
figure out ourselves, but we were happy to do so. Lots of tasty experiments. Such a
The Buttered Cabbage is basically exactly what the name
implies, cabbaged flavored with butter. After quite a bit of testing, we discovered that the flavor of the butter
shows up better if half of the butter is melted into the water used to simmer the cabbage and reserving the other
half of the butter until after the liquid is mostly drained off, then melting it over the hot cabbage and mixing it
in well. Cooking the cabbage just until it is tender but not wimpy leaves it at the perfect texture.
The cooked cabbage stores for a couple of days in the
refrigerator. It also reheats well either in the microwave or on the stovetop. If necessary, a little more water
can be added while reheating the cabbage to keep it moist. The leftovers taste great!
This Buttered Cabbage snuggles right up to a beautiful chunk
of corned beef for the perfect St. Patrick’s Day dinner.
1. Pour the water into a large pot with high sides
and a tight-fitting lid. Add the salt to the water.
2. Add the cabbage
to the salted water. If the cabbage is piled higher than the rim of the pot, don’t worry, it will
shrink down in just a few minutes. Turn on the heat to bring the water up to a boil, then reduce it
to a simmer.
3.Once the cabbage reduces and
starts to soften, add two tablespoons of the butter to the pan, into the cabbage. Cover the
pan and allow the cabbage to cook longer until it becomes tender but not limp, or to your
preferred tenderness. Ours takes about 25 to 30 minutes to get to the point of tenderness we
4.Once the cabbage gets to your desired doneness, drain off
almost all of the water. Add the remaining butter and mix it into the hot cabbage until it is
completely mixed in and melted. Serve while hot.