Buttered Cabbage
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This classic buttered cabbage is a quintessential British side dish that celebrates the natural sweetness and vibrant colour of fresh Savoy cabbage. By lightly steaming the shredded leaves in a small amount of buttery water, the vegetable retains its characteristic crunch while absorbing a rich, savoury glaze. It is a simple yet elegant way to prepare seasonal greens, ensuring they remain bright and full of flavour rather than overcooked.
As a versatile vegetarian accompaniment, this dish pairs beautifully with a traditional Sunday roast, grilled fish, or a hearty bangers and mash. The addition of a final knob of butter just before serving creates a silky finish that elevates the humble cabbage into something truly comforting. It is a quick, healthy, and budget-friendly addition to any mid-week meal or festive spread.
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Ingredients for Buttered Cabbage
450g fresh Savoy cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
How to make Buttered Cabbage
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 across the grain. Put 2 or 45ml 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 a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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