Cut it into four and remove the core part, now slice it into 1" strips.
Bring to the boil. and reduce heat to simmer, in the usual way, or steam if
you prefer, and drain well. Now put back into the saucepan with butter and
with a sharp knife chop up the butter and cabbage together...turning over
and over adding more butter if needed...it'll end up glossy and
creamy...definately easy to do, and definately tasty...

HTH.....Keep Woking...cher




"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I just brought home the most gorgeous head of organic
> cabbage from the store. Now, I am not picky about my
> cabbage: I just boil it with with a little salt, then
> serve with butter. Looking at this head, I am starting
> to wonder if I am missing a better way to cook and/or
> season it. (I am feeling brave!)
>
> Anyone have any favorite ways to prepare cabbage?
> (please no season mixes, unless you have the recipe
> to the mix.) Also, bear in mind that I am an amateur,
> so please not so complicated!
>
> Many thanks,
> --Tony
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------