Sort ingredients
catheybennett
QR Code
Listen
Pdf
Remove any outer brown leaves of the cabbage and discard.
Cut cabbage into 4 (quarters), remove thick stem part and then roughly chopped with a sharp knife.
Add to a sieve in batches and rinse with cold water.
Add the stock to a large saucepan and place in the cabbage, ensuring it is submerged (don't worry if some pieces are just above the stock).
Bring to a boil, then reduce heat cover and simmer for approx 15-20 minutes, cabbage should be nice and tender.
Drain, add the cabbage back to the pan and place on a low heat just to cook off any excess liquid.
Add in the butter and toss so it's all melted and coats the cabbage.
Then season with salt and black pepper to your taste, I like to add quite a lot of black pepper, but everyones taste is different.