Buttery Irish Cabbage

This incredibly easy recipe from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray illustrates the power of using a quality butter to elevate a vegetable that, until recently, was neglected or overcooked. It’s a riff on a side dish that Mowbray ate while at a small seaside restaurant in Northern Ireland with dear friends. One bite of the sweet, slightly al dente, and infinitely buttery cabbage rocked his cruciferous world. This recipe will convert cabbage haters and reform cabbage skeptics — try it served with pot roast or stew.

Frequently asked questions

What’s the difference between cultured butter and regular butter?

Cultured butter is made with fresh cream that has been inoculated with a live culture and left to ferment before churning. The result is a creamier, richer, faintly tangy butter that’s worth seeking out for recipes in which the buttery flavor is the star. 

Where can I buy cultured butter?

One of our favorites, Kerrygold Pure Irish Butter, is widely available, and good food shops and local farmers markets carry small-producer versions. Wrap it tightly in plastic wrap and store it in the refrigerator for up to a month once opened.

Notes from the Food & Wine Test Kitchen

The larger the Dutch oven you use, the better. More surface area volume helps the cabbage cook more evenly. 

Make ahead

Our testers note that leftovers reheat well in a skillet over medium. The cabbage is buttery enough that you don’t need to add more butter or oil to the skillet.