Sautéed Savoy Cabbage

Sautéed Savoy Cabbage

A few ingredients + an underrated vegetable make for a delicious, hearty and simple side. I am all about vegetables that hold their own with very little work!


  • 1 head savoy cabbage or a green cabbage
  • 1 tbsp grass fed butter and/or
  • 1 tbsp olive oil
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Start by prepping the cabbage. I like to first cut in in half. Then cut out the large stem at the base of each half. Cut each half into quarters then into 1-inch strips.
  • In a saucepan, dutch oven, or skillet over medium heat, add the butter or olive oil (or both, I like to use just the butter but if you want a little more fat go ahead).
  • The trick is to constantly toss it around in the pan. For about 5 minutes. Once the heat comes up add the water to the pan, cover and let steam for 5 minutes.
  • Uncover, add the salt and pepper, toss around for another couple minutes and serve once it's bright green and tender. Might have slight browning on the edges. You can always fork test a thick part of the stem/spine of a leaf.
  • Serve with the pork tenderloin and garlic roasted potatoes!
Your custom text © Copyright 2020. All rights reserved.