Saturated fats like butter, and their role in health, are in the news lately, as evidenced in a recent TIME magazine article entitled Ending The War On Fat.
This quick and easy recipe is courtesy of KerrygoldUSA.com and was supplied by Darina Allen, who is considered the “Julia Child of Ireland.” She is on a mission to teach everyday home cooks the kind of cooking skills early Irish immigrants would have practiced.
“There is a real revolution going on about food – a longing, a craving to re-learn life skills like butchery, keeping chickens, growing vegetables and curing meat,” Allen said.
Kerrygold butter is available at the Baker Food Co-op.
1 pound fresh Savoy cabbage
2 tablespoons Kerrygold Irish butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove the tough outer leaves and divide the cabbage into 4. Cut out the stalks and then cut each section into fine shreds across the grain.
Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, freshly ground pepper and a dab of butter. Serve immediately. — Serves 6