Steamed Savoy Cabbage With Sage Butter

1 head Savoy cabbage

⅓ cup unsalted butter

3 tablespoons chopped fresh sage

¾  teaspoon coarsely ground pepper

¼  teaspoon salt

Cut cabbage into 8 or 10 wedges, leaving core intact; reassemble into original shape. In saucepan that holds cabbage snugly, bring 2 inches water to boil. Add cabbage; cover and steam until tender, 10 to 12 minutes. Arrange on platter.  Meanwhile, in small skillet, melt butter over medium heat until no longer foaming; cook sage, stirring, until crispy, about 3 minutes. Stir in pepper and salt; pour over cabbage.

Serves 4


Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.