Simple Cooked Cabbage

Cabbage and Coddle

I do like cabbage but I am not particularly fond of cabbage that has been cooked to death.  I find the simple steam/saute method works great with cabbage (and many other vegetables!).  Basically, you simmer the vegetable in a mix of butter (or other fat) and water (or broth) until the liquid has evaporated and the vegetable is cooked. At that point, it cooks in the fat a bit. Then season a bit and you’re done!

It’s fairly easy and quite good. Nothing fancy but plain and simple vegetable taste.

This goes with many things as a simple side dish but especially well with Irish Coddle, a one-pot dish of British style bangers (sausages), potatoes and carrots.

Print Recipe

Simple Cooked Cabbage

Ingredients

• 1/2 of cabbage, outer leaves removed and cored
• 1 Tbs butter
• salt to taste
• 1/2 cup water

Instructions

• Remove the outer leaves of the cabbage and then cut in quarters. I only used 1/2 a cabbage for this but just double if you're cooking for many. Cut the core out of the cabbage at the base, then slice thinly.
• Put the cabbage in a saucepan, add the butter, salt to taste and then add the 1/2 cup of water.
• Bring to a simmer on the stove, stir, and let simmer until the water has mostly evaporated, at which point the cabbage should be tender.
• If the rest of your dinner is ready, stir and simmer a few minutes just to evaporate the rest of the water.
• If you're dinner's not quite ready, just set this aside and then bring back up to warm it through before serving.