1 med. head cabbage
1 stick (4 oz.) butter
Salt & ground black pepper to taste

Shred cabbage by cutting the head in half, removing the core, then slicing thinly down the cut side. It should not be too fine. Melt butter in a skillet over low heat. Add cabbage and stir to coat well with butter. Cover and steam for 10 minutes or so, or until the cabbage is tender, but still crisp. Stir once or twice during steaming. Season liberally with coarse salt and pepper. Makes 4 servings.

The trick here is not to cook the cabbage for too long. It should still be green, with a slight crunch, when served.