Steamed Savoy Cabbage with Sage Butter

Steamed Savoy Cabbage with Sage butter Image by: Steamed Savoy Cabbage with Sage butter Author: Canadian Living

Tender wedges of Savoy cabbage act like a sponge for the earthy sage butter. 

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 1 head Savoy cabbage
  • 1/3 cup unsalted butter
  • 3 tablespoons chopped fresh sage
  • 3/4 teaspoons coarsely ground pepper
  • 1/4 teaspoon salt

Method

Cut cabbage into 8 or 10 wedges, leaving core intact; reassemble into original shape. In saucepan that holds cabbage snugly, bring 2 inches (5 cm) water to boil. Add cabbage; cover and steam until tender, 10 to 12 minutes. Arrange on platter.

Meanwhile, in small skillet, melt butter over medium heat until no longer foaming; cook sage, stirring, until crispy, about 3 minutes. Stir in pepper and salt; pour over cabbage.

Nutritional facts Per each of 10 servings: about

  • Sodium 95 mg
  • Protein 3 g
  • Calories 92.0
  • Total fat 6 g
  • Potassium 290 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Savoy Cabbage with Sage Butter

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