Description
A quick and easy recipe for cooking Savoy cabbage until tender-crisp using butter, garlic, and a touch of lemon.
Ingredients
Scale
- 1 medium head Savoy cabbage
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon fresh lemon juice
Instructions
- Remove any tough outer leaves from the Savoy cabbage. Cut the head in half lengthwise, remove the core, and thinly slice the cabbage into ribbons about 1/4 inch wide. Wash the sliced cabbage well and dry it thoroughly.
- Heat the butter in a large skillet or pan over medium heat until it melts.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic brown.
- Add the sliced Savoy cabbage to the skillet. Toss to coat the cabbage with the butter and garlic.
- Sauté the cabbage, stirring frequently, for 5 to 7 minutes. The cabbage should wilt down significantly and become tender-crisp.
- Season with salt and pepper. Stir in the lemon juice.
- Remove from heat and serve immediately.
Notes
- For added flavor, substitute half the butter with 2 slices of cooked, crumbled bacon fat.
- If you prefer softer cabbage, cover the pan for the last 2 minutes of cooking.
- You can substitute olive oil for butter if you prefer a dairy-free option.
- Prep Time: 10 min
- Cook Time: 7 min
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 3
- Sodium: 150
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 3
- Cholesterol: 10