Ingredients:

  • 2 lbs green cabbage, cut into 2-inch chunks
  • 1 tbsp kosher salt
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tsp coarsely cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Cut the green cabbage into uniform 2-inch chunks to ensure even cooking.
  2. Fill a large stockpot with water, add 1 tablespoon of kosher salt, and bring to a rolling boil.
  3. Add the cabbage chunks to the boiling water and cook for 5–7 minutes until the cabbage is vibrant green and fork-tender but still retains a slight snap.
  4. Drain the cabbage immediately in a colander to stop the cooking process.
  5. While the cabbage is still steaming, toss it in a bowl with melted butter, lemon juice, lemon zest, cracked black pepper, and garlic powder until evenly coated.