Food Holidays & Occasions St. Patrick's Day Buttery Irish Cabbage 4.7 (33) 22 Reviews Serve this side along with sausages and mashed potatoes for a cozy winter meal. By Ann Taylor Pittman Ann Taylor Pittman Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Food & Wine's Editorial Guidelines and Scott Mowbray Scott Mowbray Scott Mowbray is an editor and writer, and the former editor of Cooking Light and Eating Well. Food & Wine's Editorial Guidelines Updated on March 5, 2026 Save Rate PRINT Share Close Credit: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 20 mins Servings: 6 to 8 Jump to recipe This recipe elevates humble cabbage with a generous amount of butter and simple seasoning for a silky, melt-in-your-mouth side.Quick to prepare, it turns inexpensive produce into a rich accompaniment that pairs beautifully with robust mains.The result is both deeply flavorful and easy enough to make any night of the week. This incredibly easy recipe from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray illustrates the power of using a quality butter to elevate a vegetable that, until recently, was often neglected or overcooked. It’s a riff on a side dish that Mowbray ate while at a small seaside restaurant in Northern Ireland with dear friends. One bite of the sweet, slightly al dente, infinitely buttery cabbage rocked his cruciferous world. This recipe will convert cabbage haters and reform cabbage skeptics — try it served with pot roast or stew. Cultured butter versus regular butter Cultured butter is made with fresh cream that has been inoculated with a live culture and left to ferment before churning. The result is a creamier, richer, faintly tangy butter that’s worth seeking out for recipes in which the buttery flavor is the star. Where to buy cultured butter One of our favorites, Kerrygold Pure Irish Butter, is widely available, and good food shops and local farmers markets carry small-producer versions. Wrap it tightly in plastic wrap and store it in the refrigerator for up to a month once opened. Notes from the Food & Wine Test Kitchen The larger the Dutch oven you use, the better. More surface area helps the cabbage cook more evenly. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 to 8 servings 1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided (see Note) 1 head Savoy cabbage (about 2 pounds), cored and sliced into 1/2-inch-wide ribbons 1/4 cup water 1 teaspoon kosher salt, divided, plus more to taste 1/4 teaspoon black pepper Directions Melt 6 tablespoons butter in a large Dutch oven over medium. Add cabbage and 1/4 cup water to Dutch oven and toss cabbage until evenly coated in butter. Cover and cook, stirring occasionally, until cabbage is glossy and al dente, 6 to 10 minutes. Remove Dutch oven from heat. Sprinkle cabbage with 3/4 teaspoon kosher salt and toss until evenly distributed. Transfer cabbage to a platter and top with small bits of the remaining 2 tablespoons butter. Sprinkle evenly with black pepper and remaining 1/4 teaspoon kosher salt. Add additional kosher salt to taste; serve hot. Make ahead Our testers note that leftovers reheat well in a skillet over medium. The cabbage is buttery enough that you don’t need to add more butter or oil to the skillet. Originally appeared in Food & Wine, December 2023 / January 2024 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.