Ingredients:

  • 1 medium head Savoy Cabbage, cored and shredded (~2 lbs / 900g)
  • 8 cups water
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, chilled and cubed
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Remove any wilted outer leaves from the cabbage. Cut the head into quarters, slice out the tough core, and shred the leaves into 1-inch wide ribbons.
  2. Bring the water and 1 tsp of salt to a rolling boil. Carefully drop in the shredded cabbage, reduce heat to medium-high, and simmer for 8 to 12 minutes until the cabbage is vibrant green and tender but still holds its shape.
  3. Drain the cabbage immediately in a colander, shaking well to remove excess water. Return the steaming hot cabbage to the pot or a warm bowl.
  4. Add the cubed butter, black pepper, and salt. Toss gently with tongs until the butter is fully melted and creates a shimmering coating on every ribbon.