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St. Patrick's Day: Buttered Cabbage

Source of Recipe


From "Irish Traditional Cooking" by Darina Allen



List of Ingredients



• 1 pound fresh Savoy cabbage
  
• 2 to 4 Tbsp butter
  
• Salt and freshly ground pepper
  
• An extra knob of butter
  






Instructions



1. Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk, and then cut each quarter into fine shreds, working agains the grain.
   
   
2. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over high heat, then cover the saucepan and cook for a few minutes.
   
   
3. Toss again and add some salt, freshly ground pepper, and the knob of butter. Serve immediately.
   
   Makes 6 to 8 servings.