Buttery Irish Cabbage

Ingredients

• 1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided (see Note)
• 1 head Savoy cabbage (about 2 pounds), cored and sliced into 1/2-inch-wide ribbons
• 1/4 cup water
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon black pepper

Description

Melt 6 tablespoons butter in a large Dutch oven over medium. Add cabbage and 1/4 cup water to Dutch oven, and toss cabbage until evenly coated in butter. Cover and cook, stirring occasionally, until cabbage is glossy and al dente, 6 to 10 minutes. Remove Dutch oven from heat. Sprinkle cabbage with 3/4 teaspoon kosher salt, and toss until evenly distributed. Transfer cabbage to a platter, and top with small bits of the remaining 2 tablespoons butter. Sprinkle evenly with black pepper and remaining 1/4 teaspoon kosher salt. Add additional kosher salt to taste; serve hot.