Irish Buttered Cabbage Recipe

Irish Buttered Cabbage is that humble, homey side dish that instantly transports you to the warmth of a traditional Irish kitchen. Imagine tender cabbage simmered in flavorful stock and finished with rich butter, gently coaxing out the sweetness of the vegetable—with every bite, you get a silky texture and buttery goodness that’s both nostalgic and utterly irresistible. Whether you’re making a weeknight meal or celebrating St. Patrick’s Day, this recipe promises to become a new staple at your table!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Irish Buttered Cabbage is in its simplicity—each ingredient has a role to play in bringing out the absolute best in this classic dish. Let’s take a closer look at what you’ll need and why it matters.

• Green cabbage: The star of the show! Choose a fresh, firm head—its natural sweetness blossoms when simmered.
• Chicken or vegetable stock: This gives the cabbage so much more flavor than if you just used water, making each bite rich and savory.
• Sea salt: Just a pinch helps to highlight the cabbage’s gentle earthiness.
• Salted butter: The finishing touch; opt for high-quality Irish butter if you can for that extra creamy richness and a subtle, nutty depth.
• Salt and black pepper: Adjust to taste—don’t be shy with the black pepper if you want a bolder finish!

How to Make Irish Buttered Cabbage

Step 1: Prepare the Cabbage

Begin by removing any brown or wilted outer leaves from your cabbage—these are usually a bit tough and can be discarded. Slice the cabbage into four quarters, then trim away the thick stem from each piece. Roughly chop the quarters; you want pieces that are bite-size but not so small that they disappear in the pot.

Step 2: Rinse Thoroughly

Place the chopped cabbage into a sieve or colander and rinse it in batches under cold running water. This step both cleans the cabbage and perks it up, ensuring no grit or debris makes its way into your finished Irish Buttered Cabbage.

Step 3: Simmer in Stock

Pour the chicken or vegetable stock into a large saucepan and add the cabbage pieces, pressing them down gently so most are submerged. It’s fine if some leaves poke above the surface—they’ll steam beautifully. Bring everything to a boil, then cover, lower the heat, and let it gently simmer for 15–20 minutes. The magic happens here as the cabbage becomes meltingly tender and soaks up all that savory broth.

Step 4: Drain and Steam Off

Once your cabbage is perfectly tender, drain it well and return it to the hot pan. Place the pan over low heat for a minute or two to allow any excess liquid to evaporate, which concentrates the flavor and keeps your Irish Buttered Cabbage from turning soupy.

Step 5: Butter & Season

Add in that glorious butter while the cabbage is still warm, tossing to ensure every leaf gets an even, glossy coating. Finally, season with salt and a generous amount of freshly cracked black pepper. This is the stage to taste and tweak until it’s just right for you.

How to Serve Irish Buttered Cabbage

Garnishes

For a pop of color (and to impress your dinner guests), sprinkle your Irish Buttered Cabbage with a handful of freshly chopped parsley or chives. If you’re serving at a special gathering, a dusting of crispy fried onions or crunchy bacon bits adds a fun twist.

Side Dishes

This buttery cabbage is a classic alongside corned beef, Irish stew, or roast meats. I love it next to mashed potatoes or champ for the coziest comfort meal. If you’re keeping things vegetarian, it pairs just as beautifully with nut roasts or hearty lentil dishes.

Creative Ways to Present

Try serving your Irish Buttered Cabbage in a rustic family-style bowl or individual ramekins, topped with a pat of melting butter. For an elegant touch, pile it into hollowed-out baked potatoes or stuff into roasted pepper halves. Its mild, buttery flavor complements almost any centerpiece dish.

Make Ahead and Storage

Storing Leftovers

Place any extra Irish Buttered Cabbage in an airtight container in the refrigerator. It stays fresh for up to 3 days and makes a quick, delicious snack or side.

Freezing

You can freeze cooked Irish Buttered Cabbage, though the texture may soften upon thawing. Let it cool completely before transferring to a freezer-safe container or zipper bag. Enjoy within two months for best quality.

Reheating

To reheat, gently warm in a saucepan over low heat, adding a splash of stock or water if needed to refresh. Alternatively, microwave in short bursts, stirring between intervals to keep that buttery texture even throughout.

FAQs

Can I use red cabbage instead of green?

You can, but the final flavor will be a bit earthier and more robust, and the color will be much more dramatic. Green cabbage stays sweeter and more delicate, which is traditional for Irish Buttered Cabbage.

What type of stock is best for this recipe?

Either homemade or good-quality store-bought chicken or vegetable stock will work well. Each brings its own subtle flavor, so pick whichever suits your preferences or dietary needs.

Why is my cabbage watery after cooking?

Excess water can linger if the cabbage isn’t drained fully after simmering. Returning it to the pan over low heat helps steam off liquid, so don’t skip this step for the creamiest results in your Irish Buttered Cabbage.

Can I make Irish Buttered Cabbage dairy-free?

Yes! Use a plant-based butter instead of regular salted butter, and opt for vegetable stock. The cabbage will still be tender and delicious.

How can I add some extra flavor?

For extra flavor, try sautéing a little chopped onion or garlic in the butter before tossing in the cabbage, or incorporate a pinch of caraway seeds or nutmeg as a gentle nod to old-world traditions.

Final Thoughts

If you’re craving a recipe that wraps you up in warmth and celebrates the best of Irish simplicity, Irish Buttered Cabbage won’t let you down. Give it a try, share it with your loved ones, and watch this classic side disappear faster than you’d expect!

Print