Ingredients:

  • 1 medium head green cabbage (about 2 pounds/900g), cored and roughly chopped
  • 4 cups (950ml) water
  • 1 teaspoon salt (plus more to taste)
  • 1 tablespoon unsalted butter (14g)
  • Freshly ground black pepper to taste

Instructions:

  1. Core the cabbage and roughly chop it into bite-sized pieces. Rinse thoroughly under cold water.
  2. Bring the water and salt to a rolling boil in a large pot.
  3. Carefully add the cabbage to the boiling water. Ensure the cabbage is mostly submerged.
  4. Reduce the heat slightly to maintain a gentle boil. Cook for 10-15 minutes, or until the cabbage is tender-crisp (test with a fork; it should be easily pierced but still retain some bite).
  5. Immediately drain the cabbage in a colander.
  6. Return the drained cabbage to the pot. Stir in the butter, salt, and pepper. Toss to combine. Taste and adjust seasonings as needed. Serve immediately.