Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) Green Cabbage, cored and chopped into 2-inch pieces
  • 1 tbsp (15g) Kosher salt
  • 8 cups (1.9L) Water
  • 3 tbsp (42g) Unsalted butter
  • ½ tsp (1g) Freshly cracked black pepper
  • 1 tbsp (4g) Fresh parsley, minced
  • ¼ tsp (1.5g) Garlic powder

Instructions:

  1. Remove the outer damaged leaves of the cabbage.
  2. Cut the cabbage into quarters and slice out the hard central core.
  3. Chop the quarters into uniform 2-inch (5cm) chunks to ensure consistent cooking.
  4. Fill a stock pot with 8 cups (1.9L) of water, add the kosher salt, and bring to a rolling boil over high heat.
  5. Carefully drop the cabbage pieces into the boiling water and boil for 5 to 7 minutes until translucent and vibrant green, but still tender-crisp.
  6. Immediately drain the cabbage in a colander to stop the cooking process.
  7. Return the empty pot to medium-low heat and melt the unsalted butter until it begins to foam slightly.
  8. Toss the drained cabbage back into the pot.
  9. Stir in the black pepper and garlic powder, folding gently for 1-2 minutes until the cabbage is coated in a glossy sheen.
  10. Garnish with minced parsley just before serving.