- It’s a quick-and-easy side to serve with roasted meats and St. Patrick’s Day dinners.
- Cabbage and garlic are packed with antioxidants to help fight inflammation.
- The cabbage will cook more evenly if you cut it into similar-size pieces.
You don’t have to be from Ireland to enjoy our Buttery Irish Cabbage during St. Patrick’s Day or any day of the year. Fiber-packed cabbage is cooked down in a rich garlic-butter sauce until it is delicately sweet and silky. It’s perfectly seasoned with a slightly peppery flavor—simple, yet so satisfying. Keep reading for our expert tips on how to cut your cabbage, the best type of butter to use and more.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Chop the cabbage into uniform pieces to ensure even cooking and that it’s all done at the same time.
- Use high-quality unsalted butter, such as Irish or cultured varieties, to enhance the dish’s flavor. Cube the butter and keep it cold for better emulsification.
- Don’t forget to add more butter at the end of cooking. This step ensures the cabbage is evenly coated and helps enhance its silky texture.
- For more flavor, you can add some crushed caraway seeds.
Nutrition Notes
- Green cabbage is a cruciferous vegetable that contains glucosinolates that help protect against cancer and chronic inflammation. They also contain antioxidants that support immune function and eye health.
- Garlic is an allium that contains a compound called allicin that helps protect cells against cancer development. Allicin is activated when it is crushed or cut, so mincing the garlic here provides these benefits.
