Commonsense strikes again in this old English means to enliven cabbage without subverting its nature.
-3 Tablespoons unsalted butter
-a Savoy cabbage cut to ribbons
-salt and white pepper
-about 1 cup ale (but not IPA; the cabbage is pungent enough as it is) or porter
- Melt the butter over medium low heat in a big shallow saucepan.
- Toss the cabbage with the butter, cover the pan and cook for about 5 minutes, taking care not to let the cabbage color (or, gasp, scorch).
- Dump the ale into the pan, bring it to a boil, then reduce the heat to low; season the cabbage with salt and white pepper before putting the lid back on the pan.
- Cook the cabbage until it just turns tender and the beer has all but evaporated, usually in no more that 5 to 10 minutes.
- Check the seasoning and serve.
-Plain cabbage of course would be acceptable but is not as good. Red cabbage, however, is a worthy alternative.
-This is a traditional side for roast duck, goose or pork, and for good reason.