Buttery Irish Cabbage
from https://www.foodandwine.com/

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 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, and 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.

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.

1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided
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

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.

6 to 8 servings