Ingredients
- 1 medium head green cabbage
- 4 cups water
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Freshly ground black pepper to taste
Instructions
- Remove the outer leaves of the cabbage, rinse thoroughly, and cut into 8 wedges, keeping the core intact to hold the leaves together.
- In a large pot, bring 4 cups of water and 1 teaspoon of kosher salt to a boil.
- Carefully place the cabbage wedges into the boiling water. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the cabbage is tender.
- Once the cabbage is tender, remove it with tongs or a slotted spoon and drain well.
- Transfer the cabbage to a serving dish, dot with unsalted butter, and season with freshly ground black pepper to taste. Serve warm.
