Ingredients:

  • 1 lb green cabbage, cut into 1-inch wedges
  • 4 cups filtered water
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, finely minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp cracked black pepper

Instructions:

  1. Cut the cabbage into consistent 1-inch wedges, keeping the core intact so the leaves do not scatter.
  2. Bring the filtered water and salt to a rolling boil in a large stockpot.
  3. Carefully submerge the cabbage wedges, reduce heat to a medium simmer, and cook for 7–10 minutes until the cabbage is vivid green and tender-crisp.
  4. Drain the cabbage immediately in a colander.
  5. In a small skillet over medium heat, melt the butter until it begins to foam.
  6. Stir in the fresh thyme and black pepper for 30 seconds until aromatic.
  7. Fold in the drained cabbage and fresh parsley, tossing gently for 1 minute to glaze the wedges in the herb-butter emulsion.