Buttery Irish Cabbage

  

Ingredients

 5 tbsp unsalted butter, divided

2 medium cloves garlic, minced (about 2 tsp)

1 small head green cabbage (2 pounds), cored, quartered lengthwise and sliced crosswise into ½-inch strips (about 9 cups) 

½ tsp salt

¼ tsp ground pepper, plus more for garnish

⅓ cup water

 

Preparations

Melt 3 tablespoons butter in a large Dutch oven over medium heat. Add minced garlic; cook, stirring often, until fragrant, about 1 minute. 

Add sliced cabbage, ½ teaspoon salt and ¼ teaspoon pepper; stir until the cabbage is coated with the butter. Add ⅓ cup water and cover. Cook, stirring occasionally, until the cabbage is tender, 10 to 12 minutes. 

Remove from heat and stir in the remaining 2 tablespoons butter until melted and emulsified. Transfer to a platter and garnish with additional pepper, if desired.  

You can have it bread toast, roti, rice and dal or plain adding some veges like chopped tomatoes, cucumber and roasted peanuts to make your salad healthy and filling. 

 

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