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Amazing Cabbage (You'll Want to Eat a Whole One)

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“This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . .”

Ingredients Nutrition


  1. To make the butter, put everything EXCEPT the butter into the bowl of a food processor, whizz until finely chopped and then add to the butter. Mash everything together until all is incorporated, roll into a sausage shape and store in greaseproof paper in the fridge or freezer as needed.
  2. To make the cabbage half it and cut out the core. Separate the leaves starting at the outside and cut any large ones in half.
  3. Bring a pan of water to the boil, add a little salt along with the cabbage, bring back to the boil, lower the heat just a little and simmer for 5 minutes ONLY.
  4. Have a large bowl of ice water ready and immediately plunge the cabbage into it to stop the cooking process - this is really important.
  5. Once cold, drain the cabbage well and store until needed. You can keep this in the fridge if you like for a couple of days well covered.
  6. Melt a large hunk of the flavoured butter in a pan over a medium heat and allow to sizzle for just less than 1 minute without browning.
  7. Add the prepared cabbage (you may have to do this in 2 batches) and heat gently until hot, completely coated with the butter and any excess water has evaporated off. Season with a little salt and plenty of pepper.
  8. Fight over the last pieces and dream about having your very own cabbage fest!

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