Easy Savoy Cabbage

By Kristina Felix

Updated March 26, 2025

Easy Savoy Cabbage
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(101)
Comments
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Savoy cabbage, in season from late fall through early spring, doesn't need much to be outstanding — just a simple steamy butter bath and some salt and pepper. Unlike regular green cabbage, crinkly savoy grows with looser, more delicate leaves which still maintain their bite after cooking. Though the core is edible, it's much denser than the leaves and cooks more slowly. Cut it out and discard, or finely slice it so that it cooks at the same pace as the shredded leaves. Half a cabbage will do for this recipe; keep the other half wrapped in plastic in your fridge, where it will last in your crisper for up to 2 weeks. Serve this dish over rice and top with a fried egg for a simple weeknight meal, or enjoy alongside a roast to balance textures and flavors. Use leftovers for bubble and squeak or add to your weeknight stir-fry for extra flavor and texture.

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Ingredients

Yield:2 to 4 servings
  • 2tablespoons unsalted butter
  • 6cups shredded savoy cabbage (from about ½ medium cabbage)
  • Kosher salt
  • Freshly cracked black pepper
  • 1½tablespoons crushed coriander seeds (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

86 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 2 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot with a lid, melt the butter over medium heat. Once the butter has melted, add the shredded cabbage and toss to evenly coat. Add ½ cup water, cover and cook for 7 to 10 minutes, until cabbage has softened but not browned.

  2. Step 2

    Remove the pot from the heat; add 1½ teaspoons salt, black pepper to taste and the coriander, if using. Toss to make sure cabbage is seasoned evenly. Taste and add more seasoning, if necessary.

  3. Step 3

    Transfer to a serving plate and serve immediately or at room temperature.

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Ratings

5 out of 5
101 user ratings
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Comments

Bill

Regular green cabbage would require longer cooking time. Red cabbage even more so. Napa cabbage would be a good alternative as it cooks quickly.

Margaret MacKenzie

I’m enjoying this cabbage as I write this. Very easy and quick recipe. I cooked 3 slices a chopped bacon before adding the butter and then the cabbage and water. Finished with salt and pepper and a dash of apple cider vinegar just before serving. I was happily reminded of the braised cabbage served at Knott’s Berry Farm when I worked there during the summers.

Powwow

I typically steam the cabbage (cut in quarters or 8ths), then slice it into ribbons, add butter, salt & pepper and spices, then nuke to reheat at serving.

Pelagius

Adding a bit of vinegar improves this dish immensely.

Weslie

I made this last night for the two of us. I halved the cabbage and added first, a few carrots which I cut in matchsticks and a small sweet onion. Both were sauted in grape seed oil. After they were nicely browned I added some salted butter to the pan and added the chopped cabbage. I tossed them together until the cabbage was soft and lightly browned. Served immediately. We could not believe how good this was.

Just me

I discard the outer cores (dark green part) of the savoy - raw they're too woody and flavourless (I always taste a piece of veg raw before cooking, to ensure freshness), but otherwise keep most of the cores in a separate bowl to the leaves. My tip is to add the cores first and fry/steam for 5 minutes before adding the leaves. There's no way the cores cook at the same time

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