Ingredients:

  • 2 lbs green cabbage, cored and shredded
  • 4 cups water
  • 1 tbsp kosher salt
  • 1 tbsp unsalted butter
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp fine sea salt
  • 1 tsp fresh lemon juice

Instructions:

  1. Remove any wilted or brown outer leaves from the cabbage. Cut the cabbage into quarters, remove the hard core, and shred the leaves into strips approximately 1/4 inch (6mm) wide.
  2. Fill a large pot with water and add the kosher salt. Bring to a rolling boil.
  3. Add the shredded cabbage to the boiling water and push it down. Boil for 5 to 8 minutes until the cabbage is translucent, pale green, and fork-tender.
  4. Immediately drain the cabbage through a colander.
  5. Return the pot to the stove over low heat. Add the cabbage back into the pot for 1-2 minutes, stirring constantly, until the visible surface water has evaporated.
  6. Add the butter, cracked black pepper, and sea salt. Gently toss to glaze the cabbage.
  7. Optional: Stir in fresh lemon juice to brighten the flavor before serving.