Buttery Boiled Cabbage in 16 Minutes

Instructions:

1. Remove any wilted outer leaves from the cabbage. Cut the head in half, remove the tough central core, and slice the cabbage into 1/2-inch wide ribbons.
2. Fill a large pot with 8 cups of water and add 1 tbsp of salt. Bring to a rolling boil.
3. Carefully add the cabbage ribbons to the boiling water. Boil for 5 to 7 minutes until tender but still retaining a vibrant green hue and a slight snap.
4. Drain the cabbage immediately in a colander. Return the cabbage to the warm pot over low heat.
5. Add the butter, black pepper, and garlic powder. Toss gently with tongs until the butter is fully melted and the cabbage is coated in a velvety glaze.
6. Remove from heat and stir in the fresh lemon juice and chopped parsley.