Ingredients:

  • 1 medium head (approx 2 lbs / 900g) green cabbage, cored and chopped into 2-inch chunks
  • 1 medium (approx 4 oz / 115g) yellow onion, thinly sliced
  • 6 cups (1.4L) water
  • 3 tbsp (42g) unsalted butter
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Remove any wilted outer leaves from the cabbage. Cut the head into quarters and slice out the hard core. Chop the cabbage into uniform 2-inch pieces.
  2. Fill a large stockpot with 6 cups (1.4L) of water and add a generous pinch of salt. Bring to a rolling boil.
  3. Add the sliced onions first and boil for 2 minutes, then add the cabbage chunks. Lower the heat to medium-high and simmer for 8–12 minutes until the cabbage turns a translucent, pale green and is fork-tender.
  4. Use a slotted spoon to transfer the cabbage and onions directly into a serving bowl or back into the pot after draining the water.
  5. Immediately toss the hot vegetables with the butter, salt, pepper, and red pepper flakes until the butter melts into a velvety glaze.