Butter Cabbage

My wife and I love cabbage as a side dish, and we love the taste of butter cabbage, but we don’t love all of the calories of butter. So, we found a way to get the same (or nearly the same) great full buttery taste and browned cabbage but using a different method that replaces a lot of the high calorie butter with low (really, no) calorie water!

This goes great as a side for BBQ, but truly works well with any grilled or roasted meat (especially pork and chicken). We combined it with Blackened Shrimp and Gouda Grits because it’s my wife’s birthday, and she told me to. However you make it, you will definitely enjoy the flavour and have a tremendously nutritious side dish!

Time: 30 minutes


  • Cabbage (we usually use Green, but we used Savoy this time because it’s what the store had in stock). About 1/2 of a medium green cabbage head is good for two servings
  • 1 Tbsp butter


  • Cut your cabbage into large squares or slices. I find the best way to do this is to hold the cabbage on your cutting board with the bottom facing up, and slice down the sides. Then, lay the sides flat, and slice those into your desired shape and size.
  • Melt your butter in the bottom of a pan.
  • Add your cabbage to the pan, and let sautee for 5 or so minutes
  • Add water, and let the cabbage “pan steam” until the water is gone. I’d go with a half cup to start.
  • When the water is gone, if the cabbage isn’t soft and opaque yet, add some more little by little until it is.
  • Once the cabbage is tender and opaque, let it brown a bit in the pan to your desired level of doneness
  • Plate, Devour, and Enjoy!


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