Alice Waters' Buttered cabbage

Any cabbage will work for this recipe—green, savoy, red, or napa.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the cabbage of any damaged outer leaves. Cut the head in half and remove the core. Cut the halves into quarters and slice thin. Put the sliced cabbage in a pan with a large knob of butter, salt to taste, and ½ inch of water. Bring to a boil, cover the pan, turn down the heat, and cook at a simmer until the cabbage is tender. Taste for salt and butter and adjust as needed.