Method

• Heat a large pot of well salted water to a boil
• While the water is heating, prepare the cabbage
• Peel away and discard and discolored or old outer leaves
• Cut the head of cabbage into quarters, through the core, and cut away and discard the core
• Use your hands to tear the cabbage into large (about 2-4cm) pieces
• (Or use a knife
• ) Once the water is at a rolling boil, add the torn cabbage leaves to the water
• Submerge the leaves in the hot water
• Cook for 90 seconds, then drain the pot of its water
• Return the cabbage leaves to the pot
• Stir 4 tablespoons of butter into the cabbage
• The cabbage and the pan are both hot, so the butter should melt quickly in the pan
• If you are using unsalted butter, you will want to add more salt to the cabbage
• Start with half a teaspoon and add more if needed
• Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine
• Serve immediately
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