Forget everything you thought you knew about cooking cabbage. A revolutionary 10-minute method is transforming this humble, budget-friendly vegetable from a bland side into the star of the dinner table.
The End of Boiled Cabbage
Many of us default to boiling cabbage, a technique passed down through generations. However, this traditional approach has a major downside. Boiling actively strips the vegetable of its vital nutrients and leaves it with a notoriously bland and unappealing texture, often relegating it to the most forgotten corner of the plate.
Thankfully, cooking enthusiast Mimi Harrison has shared a game-changing alternative on her popular recipe blog, Beat the Budget. On November 16, 2025, she declared a new era for the versatile savoy cabbage, promising a dish so good it will become a regular request at family meals.
The Secret to Exquisite Flavour
So, what is the secret to this culinary transformation? According to Mimi, the answer lies in abandoning the pot of water and reaching for a frying pan. Her method involves a simple sauté that unlocks a world of flavour.
"The simplicity and flavour of this exquisite side dish will have people requesting it at every meal," Mimi explained. She firmly believes that the key to enhancing the taste of cabbage, or indeed any vegetable, is to cook it with butter.
She elaborated, stating that using butter helps to cook and crisp up the cabbage, simultaneously caramelising the outside and infusing it with a rich, buttery flavour that boiling could never achieve.
How to Create the Perfect Sautéed Cabbage
For those ready to elevate their cabbage game, here is Mimi Harrison's detailed recipe for a truly exquisite side dish.
Ingredients:
- One head of savoy cabbage, thinly sliced
- Three cloves of garlic, thinly sliced
- 50g of salted butter
- 50g of salted pistachios
- Juice of half a lemon
- Salt and pepper
- One teaspoon of red pepper flakes
Method:
Begin by melting the butter in a large pan over a medium heat. Once the butter is bubbling, add the thinly sliced savoy cabbage to the pan. Season it generously with salt and pepper, then sauté everything for 10 to 15 minutes.
In the final two minutes of cooking, stir in the red pepper flakes, half of the pistachios, and the sliced garlic. Once the cabbage is soft and the garlic is fragrant, switch off the heat. Squeeze in the fresh lemon juice, give the dish a final stir, and serve immediately.
For the finishing touches, garnish your creation with a sprinkle of black pepper, the remaining pistachios for extra crunch, and a smidgen of salt to taste.
