Butter-Braised Savoy

For 4 to 6 People 

Prep. time: 15 min 

Cooking time: 20 min 


1 head savoy cabbage

20 g butter

Fine sea salt (to taste)


1) Remove and discard any tougher outer leaves of the cabbage (Gus Gus our rabbit is always happy to receive these) Cut the cabbage into quarters, cutting out the thick, solid core at the centre. You can either discard the core or thinly slice it and include it in the mix.

2) Chop the cabbage into roughly bite-size pieces.

3) Melt the butter in a large saucepan or sauté pan over medium-high heat.

4) Once the butter stops foaming, add the cabbage, sprinkle it with salt. Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and then for about 20 minutes. Try the cabbage out. At that moment, you are looking for a good balance between tenderness and crunchiness. Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm.