Classic Butter-Braised Savoy Cabbage
This easy classic makes a delicious side dish for roast chicken, grilled steak, broiled fish, rice, or beans. Feel free to customize the recipe with herbs, spice mixes, vinegar, chicken stock, or Parmesan cheese.
1 small head Red Dog Farm savoy cabbage
3 tablespoons butter
Fine sea salt (to taste)
3 to 5 tablespoons water
Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix. Chop the cabbage into roughly bite-size pieces.
Melt the butter in a large saucepan or sauté pan over medium-high heat. Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine.
Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.
Test the cabbage for tenderness; if necessary, add another 2 tablespoons of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking.
Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm. Enjoy!