Ingredients
Method
- Melt 3 tablespoons of butter in a large pot over medium-low heat. Add the cabbage and top it with the remaining 1 tablespoon of butter. Cover the pot and cook for about 10 minutes, or until the cabbage is tender. Uncover and stir the cabbage to coat it evenly in the melted butter.
- Remove from the heat, cover, and let stand for approximately 3 minutes. Season with black pepper.
Nutrition
Notes
Ingredient Swap: I love using a mix of butter and a splash of olive oil to start, as it prevents the butter from browning too quickly while adding a nice flavor base.
Storage: This keeps beautifully in the fridge for up to 4 days, and I find the flavors meld even more, making fantastic leftovers for grain bowls.
Make-
Ahead: You can slice the cabbage a day in advance and store it in a bag in the fridge, which makes throwing this together on a weeknight incredibly fast.
Common Mistake: Don't rush this by cranking up the heat.
Keeping it at a true medium-low and letting it steam in its own juices is what creates that wonderfully tender, sweet result.
Serving Suggestion: I often finish this with a squeeze of fresh lemon juice or a sprinkle of caraway seeds right at the end for a bright, aromatic lift.
Equipment: If you don't have a large pot with a tight-fitting lid, a Dutch oven or even a deep skillet with a piece of foil pressed over the top works perfectly.