Ingredients

• 1 small head savoy cabbage

• 3 tablespoons unsalted butter

• Fine sea salt, to taste

• 3 to 5 tablespoons water

Instructions

1.    Cut the cabbage into quarters, cutting out the thick, solid core at the center. Chop the cabbage into roughly bite-sized pieces. Thinly slice the core and include it in the mix.

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

3.    Once the butter stops foaming, add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine.

4.    Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.

5.    Test the cabbage for tenderness. If necessary, add another 2 tablespoons of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking.

6.    Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm.

Recipe adapted from Spruce Eats. Photo from Kitchen in the Hills.