Ingredients:

  • 1 medium head of green cabbage (approx. 2 lbs / 900g), outer leaves removed
  • 6 cups (1.4 liters) water
  • 1 tablespoon kosher salt
  • 1 tablespoon unsalted butter (14g) (Optional)
  • ½ teaspoon black pepper, freshly ground

Instructions:

  1. Rinse the cabbage under cold water. Quarter the cabbage through the core. Remove the core from each quarter with a knife. Roughly chop the cabbage into 2-inch (5 cm) pieces.
  2. Bring 6 cups of water to a rolling boil in a large pot. Add the salt.
  3. Add the chopped cabbage to the boiling water.
  4. Reduce the heat to medium-low, ensuring the water is simmering, not vigorously boiling. Cook uncovered for 15-20 minutes, or until the cabbage is tender but still slightly firm (al dente).
  5. Drain the cabbage thoroughly in a colander.
  6. Return the drained cabbage to the pot. Stir in the butter (if using) and black pepper. Toss to coat. Taste and adjust seasoning if needed.