Ingredients
Preparation
Any cabbage will work for this recipe—green, savoy, red, or napa. Trim the cabbage of any damaged outer leaves. Cut the head in half and remove the core. Cut the halves into quarters and slice thin. Put the sliced cabbage in a pan with a large knob of butter, salt to taste, and 1/2 inch of water. Bring to a boil, cover the pan, turn down the heat, and cook at a simmer until the cabbage is tender. Taste for salt and butter and adjust as needed.
