Brown butter cabbage

By Spencer Watts
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  • 1/2 medium-sized green cabbage
  • 2 tablespoons (30 milliliters) olive oil
  • 4-5 tablespoons (60-75 milliliters) butter
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) caraway seeds
  • 1 tablespoon (15 milliliters) Worcestershire sauce


  1. Remove rough, outer leaves of cabbage, then cut into four wedges.
  2. Heat olive oil in a large cast-iron skillet on medium-high heat. Place cabbage flat-side down in skillet. Let the cabbage cook, untouched, for six to eight minutes (you want the flat side to look very dark and roasted).
  3. Transfer cabbage to a plate. Add butter, salt, ground black pepper, caraway seeds, and Worcestershire sauce to the hot skillet, then turn heat to low. When butter has melted, stir the ingredients together and transfer cabbage back to skillet. Using a spoon, scoop up butter mixture in skillet and baste each wedge of cabbage with it. Place a lid on top of the skillet and cook for 10-12 minutes or until cabbage is fork tender. Remove wedges from skillet, transfer to serving dish, and drizzle brown butter sauce over top.


Find out how to make super flavourful and infused butters in this video!

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