Known in French as an “Embeurrée de choux”, this Buttered Cabbage recipe is a cold-weather staple hailing from central France. The idea here is to turn shredded cabbage utterly soft and melty by cooking it in a generous amount of butter, along with onions garlic and a sprinkle of fragrant Juniper berries.
It’s quick, simple and a tasty side-dish and that can easily be turned into a main with a few adds-ons… like in today’s recipe.
Cabbage, Apple and Ham – a perfect trio.
I am very fond of the traditional buttered cabbage, but I have also come up with a few personal twists on it, to make it more substantial and turn it into a quick and tasty main dish. For a hint of sweetness, I like to add some apple to cook with the cabbage. The bitter cabbage and sweet apple blend perfectly together both in taste and texture. And for a hint of saltiness, I often like to serve this recipe alongside seared slices of Serrano ham (or Prosciutto, or even Paris ham, depending on what I have on hand). It’s the perfect mix of earthy, sweet and salty flavors.
This is a tremendous recipe for anybody who isn’t usually a fan of cabbage, or who’s looking for a different way to cook it. This is a great dish that’s a nice change from earthy Winter soups and stews that can sometimes be heavy on the stomach. This cabbage recipe is lighter, yet very cozy and satisfying.
How to make this Buttered Cabbage and Apple with Seared Serrano Ham
The recipe starts by blanching the cabbage. This will cut the bitterness of this leafy vegetable and also make it easier to cut into shreds later on. To do so, big wedges of cabbage are placed in a large pot of boiling water for a few minutes, drained and passed through cold water.
When cool enough to handle, the cabbage gets cut into shreds. You can do it by hand or using a food processor if you wish.
At this point, you can also slice the onion, slice the garlic cloves and cut an apple into tiny sticks. I like to keep the skin of the apple on for texture, but you can remove it if you wish.
In a large frying pan with a generous amount of butter, the onion and garlic are then lightly caramelized. The cabbage is added later on, with extra butter, to further tenderize. Lastly, the apple sticks are added to the pan – as they take the least amount of time to cook and soften.
For serving, slices of seared Serrano ham are placed on top of this bed of buttered cabbage with apples.
My Cooking notes:
- Savoy Cabbage is best to use for this recipe. It is tender and sweet, and the crinkly leaves will absorb the butter nicely, to turn utterly tender. As a substitute, green cabbage or red cabbage will work too, although be aware that the red color will leach into the other ingredients (onions, apples). If you are interested in learning more about cabbages, I recommend this page.
- Any variety of apple will work in this recipe. My favorites are Cortland and Honeycrisp. Granny Smith are nice as well, and will add more acidity/tang.
- Serrano Ham can be substituted for Prosciutto, Paris Ham, or even bacon strips (which in this case, will need to cooked longer: about 7-8 minutes on each side).
I hope you’ll love this Buttered Cabbage and Apple with Seared Serrano Ham as much as I do! This is a simple and tasty dish that comes together in less than an hour. It is delicious with some grainy mustard on the side. This recipe is ideal for 2 people but you can easily double the quantities to make more.
You may also like:
- Pork Chops in Grainy Mustard and Mushroom Sauce
- Braised Chicken Thighs with Garlic and Onion
- Poitou-Style Braised Beets with Kale
Did you make this recipe?
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Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!
6 comments
Great timing! We bought a whole leg of Jambon Serrano this weekend 🙂
A whole leg of Serrano sounds heavenly!!
It’s a Christmas present to ourselves. Celebrating having our home back now after it flooded 9 months ago. Busting to use my new kitchen lots 🙂
How happy you must be! Happy cooking!
I am SO late in commenting, an egregious omission since I *adore* this recipe! Have embellished pork chops, boudin (noir et blanc), even this Christmas alongside turkey and ham (*rave* reviews from hardline foodies). Tonight am serving with porchetta to houseguests, including a picky 14-year-old. Expecting the best reviews!
Victoria, I am so glad to hear this. I absolutely love this dish as well, paired with almost any meat. I’ve yet to try it with boudin, but I am totally on board with it!