Buttery Irish Cabbage

• portions: 8 servings
• temps total: 20 minutes

Ingrédients

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

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

Instructions

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.

Nutrition

• Calories: 1032 kcal
• Lipides Totaux: 93 g
• Lipides Saturés: 58 g
• Lipides Insaturés: 0 g
• Cholestérol: 244 mg
• Sodium: 2208 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 26 g
• Sucres Totaux: 0 g
• Protéines: 17 g