Steamed Savoy Cabbage With Sage Butter

1 head Savoy cabbage

⅓ cup unsalted butter

3 tablespoons chopped fresh sage

¾  teaspoon coarsely ground pepper

¼  teaspoon salt

Cut cabbage into 8 or 10 wedges, leaving core intact; reassemble into original shape. In saucepan that holds cabbage snugly, bring 2 inches water to boil. Add cabbage; cover and steam until tender, 10 to 12 minutes. Arrange on platter.  Meanwhile, in small skillet, melt butter over medium heat until no longer foaming; cook sage, stirring, until crispy, about 3 minutes. Stir in pepper and salt; pour over cabbage.

Serves 4


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