Buttered Savoy Cabbage

Buttered Savoy Cabbage

Buttered Savoy Cabbage

The secret to this dish it to use the best butter you can get your hands on ~ like Kerrygold! You can also fold this dish into mashed potatoes to make Irish Colcannon.


  • 1 lb Savoy cabbage, cut into strips
  • 3 TBSP good quality butter (Irish or other European butter), plus 2 extra tablespoons to add in the end
  • 3 cloves garlic, minced (optional)
  • coarse salt, to taste
  • black pepper, to taste
  • 3 TBSP water
  • 3 strips thick cut bacon (optional, for garnish)


  1. Clean the cabbage ~ remove outer leaves, cut into quarters, remove stalk and any tough ribs. Cut into strips.
  2. (If using bacon, slice into thin strips and cook until crispy in a pan over medium heat, then set aside to drain over a paper towel).
  3. In a deep pot with a lid or Dutch oven over medium heat ~ melt the butter and sauté the minced garlic until just fragrant. Add the cabbage and toss well so it gets coated with butter. Add the water, season with salt and pepper, stir and cover with lid. Cook for 3 minutes.
  4. Remove the lid, stir cabbage, replace lid and cook for another 2-3 minutes. Remove from the heat, stir in the extra 2 tablespoons of butter and serve. (If you prepared crispy bacon bits sprinkle them on top as garnish or fold them into the buttered cabbage before you serve it.)


  • Savoy cabbage size ~ The typical head will easily yield about a pound of shredded cabbage, once you have removed the tough inner stalk and ribs. If you can only find smaller Savoy cabbage heads, use a whole one and about a quarter or a half from another one to get to the quantity guideline for the recipe. (Savoy is not as crisp as regular cabbage and tastes better when cooked.)