Steamed Savoy Cabbage with Sage Butter
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Steamed Savoy Cabbage with Sage Butter
Photography by Jodi Pudge
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 9292 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 9 g9g carb |
| fibre | 4 g4g fibre |
| chol | 16 mg16mg chol |
| sodium | 95 mg95mg sodium |
| potassium | 290 mg290mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 44 iron |
| vit A | 1919 vit A |
| vit C | 4343 vit C |
| folate | 3232 folate |
Tender wedges of Savoy cabbage act like a sponge for the earthy sage butter.
Ingredients
- 1 head Savoy cabbage 1 head Savoy cabbage
- 1/3 cup unsalted butter 1/3 cup unsalted butter
- 3 tbsp chopped fresh sage 3 tbsp chopped fresh sage
- 3/4 tsp coarsely ground pepper 3/4 tsp coarsely ground pepper
- 1/4 tsp salt 1/4 tsp salt
Preparation
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 sa< pour over cabbage.
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 sa< pour over cabbage.
Additional information : Tip: If you don't have a saucepan that will hold the cabbage in its shape, tie loosely with butcher's twine.
Source : Canadian Living Magazine: October 2009
- Keywords : Sides; Steam; Thanksgiving; Cabbage; Sage; Butter; 100 calories;
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