By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
192 cal · 20 min
Irish Buttered Cabbage
Recipe GLPR3e5bf098841664
A simple and elegant Irish side dish featuring tender, caramelized shreds of green cabbage tossed with aromatic garlic and rich Irish butter. This traditional vegetable preparation takes just 20 minutes and pairs beautifully with any main course.
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Ingredients
8 tablespoons unsalted Irish butter, divided
3 cloves garlic, finely minced
1 medium head green cabbage (about 2 1/2 pounds), shredded into 1/2-inch-thick shreds
1/4 cup water
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more for garnish
Directions
Melt 4 tablespoons of butter in a large skillet over medium-high heat until it foams and begins to brown slightly, about 2 minutes.
Add the minced garlic to the hot butter and cook, stirring constantly, until fragrant and light golden, approximately 1 minute. Be careful not to allow the garlic to brown completely.
Add the shredded cabbage to the skillet, stirring well to coat evenly with the buttered garlic mixture.
Pour the water into the skillet and season the cabbage with kosher salt and freshly ground black pepper. Stir well to distribute the seasonings.
Cover the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until the cabbage begins to soften and becomes tender but still retains a slight texture.
Remove the skillet from heat and stir in the remaining 4 tablespoons of cold butter until it melts into the hot cabbage and creates a luxurious finish.
Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with additional freshly ground black pepper if desired. Serve immediately while warm.
Comments
This is a straightforward dish that delivers on its promise: butter, garlic, and cabbage are universally stocked at every Charlotte grocery chain, and the cost per serving runs under $0.50 with cabbage as the main expense. The stated 20 minutes is honest if you're handy with a knife; figure 25 if you're cutting by hand. It reheats well in a skillet and makes a forgiving side dish that needs little attention once the cabbage hits the pan, fitting easily into a weeknight rotation for a family.
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