Ingredients:

  • 2 lbs green cabbage
  • 8 cups water
  • 1 tbsp kosher salt
  • 2 tbsp salted butter
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp fine sea salt

Instructions:

  1. Remove the outer wilted leaves, cut the cabbage into quarters, slice through the core, and shred the leaves into 1-inch ribbons.
  2. Bring the water and 1 tbsp of kosher salt to a rolling boil.
  3. Add the shredded cabbage and push it down with tongs. Boil for 5 to 8 minutes until the color shifts to a bright, vivid green and the cabbage is tender but still offers slight resistance.
  4. Drain the cabbage immediately in a colander to stop the cooking process.
  5. Return the cabbage to the warm pot (off the heat) and toss with butter, cracked black pepper, and the remaining sea salt until the butter has melted and coats the cabbage.