Buttery Irish Cabbage

This amazingly simple recipe from Ann Taylor Pittman and Scott Mowbray's The Global Pantry Cookbook demonstrates the potential of using high-quality butter to transform a previously overlooked or overdone vegetable.   

It's a take on a side dish Mowbray had with close friends at a small coastal restaurant in Northern Ireland.   

One bite of the sweet, slightly al dente, and immensely buttery cabbage upended his cruciferous universe. This recipe will convert cabbage haters and reform cabbage skeptics; serve it with pot roast or stew.  

Cultured butter is created by inoculating fresh cream with a living culture and allowing it to ferment before churning.  

The end result is a creamier, richer, subtly tangy butter that's worth looking for in recipes that highlight the buttery flavor.   

Kerrygold Pure Irish Butter, one of our favorites, is widely accessible, and small-producer versions can be found in good food shops and local farmers markets. Once open, cover it tightly in plastic wrap and refrigerate for up to a month.  

It is best to use a larger Dutch oven. More surface area and volume help the cabbage cook more evenly.  

Our testers report that leftovers reheat well in a skillet over medium heat. The cabbage is buttery enough that you won't need to add any more butter or oil to the skillet.  

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