1 pound fresh Savoy cabbage
2 tablespoons Kerrygold Irish butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove the tough outer leaves and divide the cabbage into four (quarters). Cut out the stalks and then cut each section into fine shreds across the grain.
Put two or three tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, freshly ground pepper and a dab of butter. Serve immediately.