This Gordon Ramsay Buttered Savoy Cabbage Recipe is a simple and buttery recipe, which is made with Savoy cabbage and salted butter. It’s a straightforward recipe, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Buttered Savoy Cabbage Recipe Ingredients
- 1.1 kg Savoy cabbage
- 1 tbsp fine salt (for boiling water)
- 40g salted butter (room temperature)
- 1 tsp sea salt flakes
How To Make Gordon Ramsay Buttered Savoy Cabbage Recipe
- Prepare the Cabbage: Slice the bottom stalk off the cabbage and peel away any tough, dark outer leaves. For any large remaining leaves, cut out the thick central stems. Quarter the rest of the cabbage, remove the hard inner core from each quarter, and slice everything into thick, bite-sized strips.
- Boil the Cabbage: Place the prepared cabbage into a large pot. Cover it with boiling water from a kettle and add the tablespoon of fine salt. Place the pot over high heat, bring it back to a rolling boil, and cook uncovered for 10–15 minutes until the cabbage is tender but still has a slight bite and a vibrant green color.
- Drain and Finish: Drain the cabbage in a colander, but don’t shake it completely dry; a little residual water is good. Immediately return the hot cabbage to the pot. Add the room-temperature butter and the sea salt flakes.
- Serve Immediately: Gently stir or toss the cabbage until the butter has melted and coated every strip in a glossy, silky sauce. Taste and adjust the seasoning if necessary. Serve immediately while it’s hot and creamy.
Recipe Tips
- How do I avoid mushy cabbage? The key is to boil it quickly over high heat and not for too long. You want it to be tender, not waterlogged. Start checking for doneness after 10 minutes.
- What’s the secret to the silky sauce? Don’t drain the cabbage completely. Leaving a little of the hot, starchy water clinging to the leaves helps the butter emulsify, turning it into a light, creamy sauce rather than just a greasy coating.
- Why use two types of salt? Salting the boiling water seasons the cabbage from the inside out. Finishing with coarse sea salt flakes adds a final pop of flavor and a pleasant texture.
- When is the best time to serve it? Serve this dish immediately. The cabbage holds the buttery sauce best while it’s still steaming hot. As it cools, the butter can solidify.
What To Serve With Buttered Savoy Cabbage
This classic side dish is incredibly versatile and pairs perfectly with many mains:
- Roast chicken, turkey, or beef
- Pan-fried pork chops or sausages
- A simple fish dish, like pan-seared salmon
- As part of a traditional Sunday roast dinner
How To Store Leftover Cabbage
- Refrigerate: Cool the cabbage completely and store it in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat, adding a splash of water to help loosen the sauce.
Buttered Savoy Cabbage Nutrition Facts
- Calories: 56kcal
- Carbohydrates: 7g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 2g
- Sodium: 600mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of cabbage?
Yes, you can use other varieties like green or white cabbage. However, Savoy cabbage is preferred for its crinkly texture and more delicate flavor, which works exceptionally well in this simple preparation.
Can I make this dish dairy-free?
Absolutely. To make it dairy-free or vegan, simply substitute the salted butter with a high-quality olive oil or your favorite plant-based butter.
What other flavors can I add?
This simple dish is a great base for other flavors. You could add crispy bacon or pancetta, a sprinkle of caraway seeds, or some sautéed garlic for extra depth.
Gordon Ramsay Buttered Savoy Cabbage Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings10
minutes15
minutes56
kcalA simple, buttery, and perfectly seasoned side dish that transforms Savoy cabbage into a silky and savory delight.
Ingredients
1.1 kg Savoy cabbage
1 tbsp fine salt (for boiling water)
40g salted butter, room temperature
1 tsp sea salt flakes
Directions
- Prepare the cabbage: remove the core and tough stems, then slice into thick strips.
- Place cabbage in a pot, cover with boiling water, add fine salt, and bring to a boil.
- Cook uncovered for 10-15 minutes until tender.
- Drain the cabbage, leaving a little water clinging to the leaves.
- Return the cabbage to the hot pot. Add the butter and sea salt flakes.
- Stir until the butter melts and coats the cabbage in a glossy sauce.
- Serve immediately.
Notes
- Boil the cabbage quickly, not for too long, to keep it tender instead of mushy.
- A little bit of residual water from boiling helps the butter create a silky sauce.
- Seasoning the water and then finishing with salt flakes adds more depth of flavor.
- This dish is best served hot, as the butter sauce is creamiest while the cabbage is still steaming.
