Ingredients:

  • 1 medium head of green cabbage (approx. 2 lbs / 900g), outer leaves removed
  • 4 cups (950ml) water, plus more as needed
  • 1 teaspoon salt (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 2 tablespoons unsalted butter (30g), optional
  • 1 tablespoon cider vinegar (15ml), optional

Instructions:

  1. Quarter the cabbage through the core. Remove the core from each quarter. Roughly chop or shred the cabbage.
  2. Bring the water and salt to a rolling boil in the large pot.
  3. Add the cabbage to the boiling water. Ensure the cabbage is submerged; add more water if necessary.
  4. Reduce the heat to a simmer. Cook for 15-20 minutes, or until the cabbage is tender but still slightly firm. Test doneness by piercing with a fork – it should slide in easily but not be completely mushy.
  5. Drain the cabbage thoroughly in a colander.
  6. Return the drained cabbage to the pot. Stir in the butter and cider vinegar (if using). Season with additional salt and pepper to taste. Serve immediately.